-
1
Trim and butterfly chicken breasts. Salt and pepper to taste.
-
2
At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks.
-
3
Squeeze juice from lime into small dish and combine with vinegars.
-
4
Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside.
-
5
Peel and dice mango into a bowl. Set aside.
-
6
Remove the seeds from the jalapeno, and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish.
-
7
In a small skillet, heat a small amount of olive oil over medium heat.
-
8
While the oil heats, mince garlic and then saute in oil for 1-2 minutes.
-
9
Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium.
-
10
Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready, keep the mixture warm over low heat.
-
11
Spoon the mango mixture over the cooked chicken breast and serve.
