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 .
