Sautéed, boneless chicken breasts are paired with flavorful rice and a spicy mango mixture that will have your taste buds tingling for more! This one is definitely a keeper.
cost per recipe: $12.15
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup uncooked brown rice
pounds skinless, boneless chicken breast halves
mango, peeled, pitted and diced (about 1 cup)
small red bell pepper, cut into 2-inch-long strips
tablespoons hot mango chutney
green onion, thinly sliced (about 1/4 cup)
Heat 2 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 45 minutes or until the rice is tender.
Season the chicken as desired. Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the mango, red pepper, chutney and remaining broth to the skillet. Cook over medium-high heat for 5 minutes, stirring occasionally. Stir in the green onions. Season to taste. Serve the chicken and mango mixture with the rice.