Caribbean
Sauteed Chicken Breasts
- 2 whole broiler-fryer
chicken breasts, halved, skinned and boned
1/2 teaspoon tumeric
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon canola oil
Orange Mango Sauce (recipe follows)
1 teaspoon minced parsley
Lime slices
Parsley sprigs
- On hard surface with meat
mallet or similar flattening utensil, pound chicken to 1/2-inch
thickness.
- In small dish, mix together
tumeric, salt and cayenne pepper. Brush1/4 teaspoon of tumeric
mixture on each chicken breast half.
- In large frypan, place
oil and heat to medium-high temperature. Add chicken and cook,
turning, about 10 minutes or until chicken is brown and fork
can be inserted with ease.
- Arrange chicken on platter;
spoon Orange Mango Sauce over chicken. Sprinkle with minced parsley.
Garnish with lime slices and parsley sprigs.
Makes 4 servings.
Orange Mango Sauce: In
small saucepan, mix together 3/4 cuporange juice, 2 tablespoons
lime juice, 3 tablespoons honey, 3/8 teaspoon ground ginger and
1-1/2 cups diced mango.* Place over medium-high heat and bring
to a boil. Lower heat and simmer 5 minutes. In small dish, mix
2 teaspoons cornstrach and 1 tablespoon water until smooth. Add,
stirring, to mango mixture and simmer about 1 minute or until
mixture slightly thickens. Stir in 2 tablespoons dark rum.
*1 mango (16 ounces) peeled
and pitted yields about 1 1/2 cups diced mango.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
