I made this one up myself. I deserve a hero cookie. We made it for my ex's mother on Mother's Day and I went and p/u the ingredients for her today b/c she's a night shift nurse and will never remember....lol I'm printing this out and putting it in a baking bag w/the items just to be sure she has everything she needs (sans chicken) when she gets ready to cook it.


Mango Chicken

INGREDIENTS
• 4 skinless, boneless chicken breasts
• 3/4 cup chopped red onion (optional)
• 1 can Jumex mango nectar (from the Ethnic isle @ grocery)
• 3 tablespoons Adobo con pepper
• 1 pkt Chilli seasoning
• 3 Tbs Mustard
Additional ingredients for pan fry method:
• 1 tablespoon vegetable oil
• 3 tablespoons cornstarch
• 1 mango - peeled, seeded and sliced
• 1/4 cup hot water
PAN FRY DIRECTIONS:
1. In a large skillet, brown the chicken breasts in oil till crispy and juices run clear.
2. Add the red onion to the chicken. Sauté for 2 to 3 minutes, stirring often. Add the mango juice, and bring to a boil. When the juice boils, add the mango slices, Adobo, mustard and chili seasoning. Turn down heat, and simmer for 2 minutes. Dissolve the cornstarch in hot water; stir into sauce. Stir till sauce thickens slightly.

BAKED OPTION:
1. Place chicken breasts in gallon size bag (Or plastic oven safe baking bag) with 1 can mango nectar, chilli seasoning, mustard, onion and Adobo. Let ingredients sit in fridge all day while you’re at work. (or 1-4 hours)
2. Take chicken out of fridge and cook it in the baking bag as per directions on box or 35-40 min at 350* (My oven is crazy so I have to cut into things while they are cooking……just make sure your chicken is not pink when you go to eat it. lol)