Island Chicken with Mango Slaw - Curry Sauce

                 

Prep : 30 minutes  + marinating    Cook : 10 Minutes     Makes 4 servings

 

1/2               cup orange juice

3                  tablespoons canola oil , divided

2                  teaspoons Caribbean seasoning

1                  teaspoon garlic powder

4                  boneless skinless chicken breasts (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 in 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

 

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-inch  thickness ; add marmalade  , seal bag  and turn to coat  ; refrigerate for 2 hours .

2 .         In a small bowl , whisk the sauce ingredients  until blended . Cover  and refrigerate unti serving .

3  .        Drain chicken  and discard  marmalade  . In a large  skillet  , cook chicken in remaining oil for 5 to 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 .

 

You can turn a boring chicken  into an extra-ordinary  chicken with this easy to make dish . The flavors  blend  together perfectly  and make a pretty presentation .