Chicken with Mango and Ginger

First I need to say, I like mangos. I just don't like them warmed over. In fact, I don't like any fruit warm (unless it's in an apple crisp or pie). So while I have mango in the recipe, I chose to not include the mango. I suspect adding the sweetness of the mango would add a whole new depth of flavor that I didn't have in my version. My version, however, was tasty!

What I really liked about this recipe is the jalapeno pepper. I was surprised how much flavor and slight heat it added.

Chicken with Mango and Ginger
serves 4

• 8 Chicken cutlets (I didn't have cutlets so I pounded out a chicken breast to about 1/2 inch)
• 1 whole mango sliced lengthwise
• 1 piece Fresh ginger, peeled and cut into matchsticks
• 1/3 cup Fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• 2 T, plus 2 tsp extra virgin olive oil
• Salt and pepper to taste
• Lime wedges for serving ( i missed this step and was sad. I'm sure it would have greatly added)

Preheat oven to 450F. Place mango wedges in center of four 18" long pieces of parchment paper. Top with chicken, ginger, cilantro and jalapeno. Season with salt and pepper. Drizzle with extra virgin olive oil. Fold parchment into a twist or envelope shape.

Place pockets on a rimmed cookie sheet. Bake until chicken reads 165F - about 18-20 minutes. Serve with lime wedges.