| CHICKEN MANGO |
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Serves 44 boneless, skinless chicken breast halves 3/4 teaspoon salt, divided 1 tablespoon lemon juice 1/4 teaspoon pepper 2 eggs, well beaten 1 -1/2 cups fine dry bread crumbs 1/4 cup CRISCO Oil 1 large ripe mango, peeled and pitted 1/3 cup honey Juice of 1 large lemon 3 tablespoons soy sauce 2 garlic cloves Rinse chicken; pat dry. Sprinkle with 1/4 teaspoon salt. Place in bowl. Combine 1 tablespoon lemon juice, remaining 1/2 teaspoon salt and pepper. Pour over chicken. Toss to coat. Dip chicken in eggs, then crumbs. Heat oil in large nonstick skillet on medium-high heat. Add chicken. Fry about 5 minutes per side until golden brown and no longer pink in center. Drain on paper towels. Place mango, honey, juice of 1 lemon, soy sauce and garlic in food processor. Process until blended, but not runny. Pour sauce into skillet. Bring to a boil on high heat. Reduce heat to low. Simmer 1 minute. Cut chicken into strips. Dip in sauce. |
