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Tuesday, January 4, 2011

Mango Chicken



During the Summer of 2009 I had the amazing opportunity to travel to Europe with my husband. My boys still haven't forgiven me for leaving them for the trip, but I have to say that it was a highlight of the entire year. London, Scotland, and Ireland were the places we visited, and like a good girl, I cleaned many a plate in each locale. While in Ireland, we stayed with my good friend Judith's sister and her family, the Robinsons. Judith is an amazing chef herself, and has a cookbook coming out soon, so be sure to check her out. Good cooking runs in her family apparently because we had a nice little dish at the Robinson's house that Jayne, the sister, swears is easy as pie. I've made it a few times myself, and while it's still very yummy, easy and even passes the little picky eater's test, it's still not as good as Jayne's. I believe this is because Irish chutney must be different from our chutneys found here in the States. Maybe a trip to Whole Foods is in order for a better chutney, although Trader Joe's does have a nice one. Anyhow, here is the recipe for Mango Chicken...great for a quick and impressive weeknight meal.

Mango Chicken

What you need:
boneless skinless chicken breasts
Jar of good mango chutney
Heavy cream or plain yogurt or mixture of both both
cooked white or brown rice

Optional:
mushrooms
bacon

Take a good jar of mango chutney, mix together with heavy cream or plain yogurt (or a mixture of both) until you have a thick, but pourable consistency and pour into a baking dish.
Throw in a few raw chicken breasts and bake, uncovered at 350, until nice and caramelized. Serve over rice.
For a different twist, use a spicy chutney, toss in some mushrooms and wrap the chicken in bacon. Garnish with fresh mango slices. That will impress people!

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