Caribbean-Style sauteed chicken breasts served with a zesty orange mango sauce.

Caribbean Sauteed Chicken Breasts

2 whole broiler-fryer chicken breasts, halved, skinned and boned
1/2 teaspoon tumeric
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon canola oil
Orange Mango Sauce (recipe follows)
1 teaspoon minced parsley
Lime slices
Parsley sprigs

1. On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/2-inch thickness.
2. In small dish, mix together tumeric, salt and cayenne pepper. Brush1/4 teaspoon of tumeric mixture on each chicken breast half.
3. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork can be inserted with ease.
4. Arrange chicken on platter; spoon Orange Mango Sauce over chicken. Sprinkle with minced parsley. Garnish with lime slices and parsley sprigs.

Makes 4 servings.

Orange Mango Sauce: In small saucepan, mix together 3/4 cup orange juice, 2 tablespoons lime juice, 3 tablespoons honey, 3/8 teaspoon ground ginger and 1 1/2 cups diced mango.* Place over medium-high heat and bring to a boil. Lower heat and simmer 5 minutes. In small dish, mix 2 teaspoons cornstrach and 1 tablespoon water until smooth. Add, stirring, to mango mixture and simmer about 1 minute or until mixture slightly thickens. Stir in 2 tablespoons dark rum.

*1 mango (16 ounces) peeled and pitted yields about 1 1/2 cups diced mango.

Recipe provided courtesy of the National Chicken Council. Used with permission.