Island Chicken with Mango Slaw and Curry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You can turn a boring chicken into an extra ordinary chicken with this easy-to-make dish. The flavors blend together perfectly and it makes a pretty presentation.—Evelyn Cleare, Miami, Florida Ingredients:
1/4 cup orange juice |
3 tablespoons canola oil, divided |
2 teaspoons caribbean jerk seasoning |
1 teaspoon garlic powder |
4 boneless skinless chicken breast halves (5 ounces each) |
sauce: |
1/3 cup plain yogurt |
2 tablespoons plus 2 teaspoons orange marmalade |
3/4 teaspoon curry powder |
slaw: |
1 medium mango, peeled, cut into thin strips |
2 cups fresh baby spinach, cut into strips |
1 large sweet red pepper, cut into thin strips |
1 tablespoon honey |
1 tablespoon lime juice |
1 tablespoon minced fresh gingerroot |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a large resealable plastic bag, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Seal bag and turn to coat; refrigerate for 2 hours.
2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving.
3. Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink.
4. Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce. Yield: 4 servings.
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