Recipe Printed from www.llamakeeper.com
6 boneless skinless
2 whole mangoes
4 Tablespoons lime juice
1 fresh jalapeno
1 thumb sized piece of ginger
Remove all fat from the chicken breasts. Cut “finger” or slits in the chicken to increase the surface area of the meat, it should look kind of like a hand. Make sure each chicken breast stays in 1 piece. Skin, seed, and cube the mango. Be sure and cut the mango over your pan or bowl to capture all the juice. Chop the jalapeno fine. Shred the ginger with a micro-plane grater or chop very fine. Combine all ingredients except the chicken in a deep pan.
Add the chicken to the pan and simmer over medium heat for 30-45 minutes until cooked all the way through.
Serve with wild rice, spoon the sauce and a few chunks of mango over each piece before serving.
Another option: marinate the meat for a few hours in the sauce and grill. Cook the sauce for about 30 minutes in a medium saucepan and use as a glaze or sauce for the grilled chicken.