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Caribbean Chicken Breasts

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4 boneless, skinless chicken breast halves
1/2 tsp ground coriander
1/4 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1 tbsp vegetable oil
1/4 cup fresh lemon juice
3 tbsp fresh orange juice
3 tbsp fresh lime juice
1/3 cup mango chutney with jalapenos
Cilantro sprigs
Red chili peppers

  • In small dish, mix together coriander, ginger, cumin and cayenne pepper. Rub mixture over each chicken breast half.
  • In nonstick frying pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease.
  • Remove chicken to platter and keep warm. To frying pan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken.
  • Garnish with cilantro sprigs and red chili peppers.

Serves 4