YIELD: 12 SERVINGS 4 lbs. boneless, skinless chicken breasts 2 large ripe mangos, peeled, pitted and pureed ⅔ cup balsamic vinegar 4 Tbsps. oil 1½ tsps. salt 1 tsp. ground black pepper CHUTNEY: 1. Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag, refrigerate and marinate for several hours or overnight. 2. Combine all chutney ingredients in a medium saucepan and stir ...

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