Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola oil
1/2 red onions, diced small
1/2 green peppers, diced small
1 tablespoon minced fresh ginger
1 ripe mangoes, halved, pitted, peeled and cut into small cubes
1/4 cup lime juice
1/8 cup dark rum
1 tablespoon sugar
1/8 teaspoon red pepper flakes
1 tablespoon chopped fresh mint
2 tablespoons canola oil
Directions:
Preheat oven to 350 degrees.
To make salsa, heat oil in a skillet over medium high heat.
Add green pepper and onions and saute about 4 minutes.
Add minced ginger and red pepper flakes, saute another 1 minute.
Now add mango and cook an additional 5 minutes.
Now add rum and lime juice and simmer for one minute.
Take off the heat and stir in mint. Set mango salsa off to the side.
For the chicken breast preparation pat the breasts dry.
Combine the flour, garlic powder, ginger, salt and pepper.
Lightly pat the chicken into the flour mixture.
Heat the oil over medium high heat in an oven proof skillet.
Lightly brown the chicken for about three minutes on each side.
Pour the mango salsa over the chicken.
Put the uncovered skillet in a 350 degree oven for 10 minutes.
Servings: 4
Time preparation: 45 min.
Time total: 55 min.