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Chicken with Mango and Apricots

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Ingredients

  • 14 oz (400 g) boneless skinless chicken breasts, cut
  • into 4 equal pieces
  • Sauce
  • one 14-oz (398-mL) can apricot in light syrup
  • 3 Tbsp (45 mL) frozen orange juice concentrate, thawed
  • 1/3 cup (75 mL) mango chutney
  • 1 Tbsp (15 mL) low-sodium soy sauce
  • 1 large, really riped mango

Details

Preparation

Step 1

1. Preheat the oven to 425'F (220'C). Line an 8-inch
square (2-L) metal baking pan with wet parchment
paper or spray with oil. Lay the chicken in the pan.

2. Drain the apricots. Reserve 1/3 cup (75 mL) of the
liquid. Set the apricots aside.

3. Mix the reserve liquid with the orange juice
concentrate, mango chutney, and soy sauce. Pour
over the chicken.

4. Bake for 20 to 25 minutes, or until the chicken reaches
an internal temperature of 165'F (74'C).

5. While it's cooking, cut and peel the mango. Cut it into
1-inch (2-cm) slices. Set aside.

6. When the chicken is cooked, remove from the oven
and pour the liquid into a frying pan. Leave the
chicken in the baking pan on top of the stove and
cover. Turn the heat onto high and add the apricots
and mango to the frying pan. Bring it to a boil and
leave it to reduce for about 5 minutes, or until slightly
thickened. Pour the sauce over the chicken. Serve.

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