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| Kids Version with Salt, Pepper, & Olive Oil Only |
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| Leftovers Ready For Tomorrow's Lunch |
- Prep Time
15 minutes
- Total Time
35 minutes
- Yield
Serves 4
Mango Chicken
Everyday Food, January/February 2010
Ingredients
- 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
- 8 chicken cutlets (about 1 3/4 pounds total)
- 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
- 1/3 cup fresh cilantro leaves
- 1 medium jalapeno, thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Lime wedges, for serving
Directions
- Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
- Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.
Cook's Note
Find parchment paper at the supermarket near the foil. For our recipes, make sure the roll is at least 13 inches wide. Do not use wax paper as a substitute -- it has meltable coating.
Katie's Jamaican Rice
1. In a bowl combine one cup of cooked white rice, one can of rinsed black beans, 1/2 can of diced tomatoes with green chilies, 1/4 cup fresh cilantro, 1/4 tsp ground ginger, 1/4 tsp cumin, salt and pepper, 1 tbsp butter.
