Cilantro Mango Chicken
- 2 whole skinless, boneless chicken breasts, butterflied
- 8 oz plain yogurt
- 1 ¼ cup cilantro, finely chopped
- ½ cup fresh lime, juiced
- dash of cayenne pepper
- 1 clove fresh garlic, minced
- 1 large ripe mango, peeled, finely diced
Preheat oven to 375° F.
To butterfly the chicken breast, place them flat on a cutting board with
your hand on top. Using a sharp knife, slice most of the way into the thicker
side of the breast and slice along until you reach the thinner side. Be careful
not to cut through the entire breast; just cut enough to be able to open the
breast like a book.
Combine 1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice,
cayenne pepper, and garlic. Coat chicken breast with this mixture, marinate for
at least 1 hour.
While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2
teaspoon lime juice, and 1 cup cilantro in blender.
Bake chicken in a glass baking dish for 25-30 minutes.
Place chicken on serving plates, pour on sauce, and sprinkle with mango
and extra sauce on side.
Garnish with more cilantro and lime and season to taste.
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