Ingredients
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4
-
2
-
1
-
1
-
2
-
1/2
-
2
-
-
3 - 5
-
-
-
-
-
-
Directions
Mango-Curry Chicken Breasts, This recipe is adapted from Crazy Plates cookbook It’s easy, low fat and delicious! I served it with Sharon123’s Teriyaki Rice Wedges #68648 Give it a try! Prep time includes marinating time , I served chicken thighs with this marinade and it went over very well! Perfect for OMAC used my own apple and mango chutney used a stick blender to puree it a bit and added about 1 tsp of sesame oil I would do this one again!, I wish I could give this recipe 6 stars! I could not find the Mango-Pineapple preserves either, so instead I pureed a can of Dole tropical fruit with fresh mango slices It did the job quite well! I marinated it for about 6 hours The taste though was out of this world I never thought it, but the mango compliments the curry perfectly! The biggest compliment though was that my picky eaters (3 and 4) ate an entire chicken breast between the two of them! Victory!
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Steps
|
1
Done
|
Mix All Ingredients Except the Chicken Breasts in a Small Non-Reactive Bowl. |
|
2
Done
|
Stir Until Sugar Is Dissolved. |
|
3
Done
|
Place Chicken Breasts in a Small Ziploc Bag, Pour the Marinade Into the Bag. |
|
4
Done
|
Marinate Meat in the Fridge For Approx 2 Hours. |
|
5
Done
|
Heat a Lightly Oiled Skillet (medium Hot). |
|
6
Done
|
Pan-Fry the Chicken Breasts For About 5 Minutes Per Side, Until Chicken Is No Longer Pink. |
|
7
Done
|
Brush Chicken With Marinade a Few Times Before Turning (turn Only Once). |
|
8
Done
|
Serve Immediately. |
|
9
Done
|
May Substitute Honey For the Brown Sugar, If You Prefer a Honeyed Chicken. |
|
10
Done
|
You May Also Grill the Chicken Over Medium Hot Coals, Basting Often With Leftover Marinade. |
|
11
Done
|
If Desired, You Can Make a Sauce Using the Marinade- Simmer Gently With a Bit of Cornstarch to Thicken. |
