Chicken with Mango and Ginger

Sorry it has been so long guys! Some friends and I made this recipe on New Year’s Eve from “Everyday Food’s” Light edition that just came out. It was SO good! Super easy and great for a dinner party. We served it with Parmesean Risotto and some Roasted Garlic Bread. You bake it in parchment so it’s fun and easy to clean up!

Serves: 4
Total Prep Time etc: 35 min

1 large mango (peeled, pitted and cut into 1/4 inch wedges)
8 chicken CUTLETS (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch, peeled and cut into matchsticks)
1/3 C fresh Cilantro leaves
1 medium jalapeno, thinly sliced
coarse salt and pepper (I did not use “coarse” salt)
2 T + 2 t EVOO
1 lime, cut into wedges for serving

1. Preheat oven to 400. Cut 4,  18-inch long pieces of parchment (NOT Wax paper and the parchment should be at least 13′ wide).

2. Place mango wedges in center of parchment, top with chicken, ginger, cilantro and jalapeno. Season with S & P and drizzle each with 2 t EVOO. Fold parchment into a “twist” or “envelope” shape.

3. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through. 18-20 minutes. Serve with lime wedges.

per serv. 297 cal!


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