Mango-Curry Chicken Breasts |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 3 |
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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. Ingredients:
4 boneless skinless chicken breast halves (approx 120g or 4oz) |
2 tablespoons mango-pineapple preserves (no sugar added variety) |
1 tablespoon soy sauce |
1 tablespoon brown sugar |
2 teaspoons curry powder |
1/2 teaspoon ground turmeric |
2 tablespoons lemon juice |
ground black pepper |
3 -5 drops sesame oil |
Directions:
1. Mix all ingredients except the chicken breasts in a small non-reactive bowl.
2. Stir until sugar is dissolved.
3. Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
4. Marinate meat in the fridge for approx 2 hours.
5. Heat a lightly oiled skillet (medium hot).
6. Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
7. Brush chicken with marinade a few times before turning (turn only once).
8. Serve immediately.
9. May substitute honey for the brown sugar, if you prefer a honeyed chicken.
10. You may also grill the chicken over medium hot coals, basting often with leftover marinade.
11. If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.
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