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SERVES:
2-4

INGREDIENTS:

• 2-4 boneless chicken breasts


• Salt and pepper for seasoning chicken


• 1 large clove garlic, peeled and minced


• 1-inch section fresh ginger, peeled and finely minced


• 2 green onions, green part only, chopped


• 1/2 small-medium white onion, peeled and thinly chopped


• 1/2 large ripe mango, peeled and cut into 1/4-1/2 inch dice


• 1 15-ounce can diced tomatoes


• 1/3 cup water or chicken stock
• Rice for serving (optional)

PROCEDURE:

There is a thin pit in the center of the mango that mirrors the shape of the mango itself and you'll want to peel the skin off of one half and then very carefully run your knife down along one side of the pit.

Be very careful when you're handling the mango, because it is super slippery, and then use your knife to cut the peeled half into 1/4 - 1/2 inch cubes.

Next, get the salt and pepper seasoned chicken breasts going in a large, heavy bottomed pan in a little olive oil. Once the chicken is nicely browned on both sides and cooked most of the way through take it out of the pan and let it rest on a clean plate and then add the sliced onions and get those going.

You may need to add a little more olive oil to the onions and, once they've softened up quite a bit, add the minced garlic and ginger. Let those go for a minute or so and then add most, if not all of a 15 ounce can of diced tomatoes.

Add about 1/3 cup of water....or chicken stock to the can....add that to the pan and let it cook down for a few minutes.

Then add the chicken breasts back to the pan.....tuck those down into the tomatoes....and add the diced mangoes and chopped green onions and let that simmer along until you're sure the chicken is cooked all the way through, but not dried out and it's time to eat.

HINTS:

Plan ahead and serve with steamed rice. Obviously there will be more tomato-mango sauce if you are serving 2 breasts instead of 4 but this should be enough for 4 chicken breasts as well, just use your eye.