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Tahitian Chicken with Peanut Butter Mango Sauce

Tahitian Chicken with Peanut Butter Mango Sauce is a volume 4-9 sep. 2001 recipe made with Ingredients For Chicken, Boneless Skinless Chicken Breast Halves, Peanut Oil, Salt, and Pepper Ingredients For Sauce. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• to taste
• 3
• 2 tbsp
• 1/4 tsp
• 1/8 tsp
• 3/4 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 1
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   To cut down on the number of ingredients, omit the honey and the mustard and just use 1 Tbsp honey mustard

2. 2

   Preheat the broiler or grill

3. 3

   Cut each chicken breast half in two, making six pieces

4. 4

   Brush the chicken with the oil and sprinkle with the salt and pepper

5. 5

   Cook about 4 inches from the heat for about 8 minutes each side, or until cooked through

6. 6

   Coarsely chop any pieces of fruit in the chutney and return to the liquid

7. 7

   Combine the chutney with peanut butter, curry powder, mustard, garlic, honey and oil. Add water to thin, and heat until melted.

8. 8

   Spread the sauce over the grilled chicken.

9. 9

   Recipes courtesy of The Peanut Butter Diet � 2001.

10. 10

    MC formatted by Hallie.

11. 11

    Contributed to the FareShare Gazette by Robin; 16 September, 2001. www.fareshare.net