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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.