Chicken with Mango & Ginger
Recipe from Martha Stewart
1 large mango, peeled, pitted and cut into 1/4 inch wedges
8 chicken cutlets (I used 4 chicken breasts and filleted them)
1 piece of fresh ginger (about 1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno pepper (I used 2)
Coarse salt and ground pepper
Extra Virgin Olive Oil
Lime wedges, for serving
Preheat oven to 400 degrees. Place mango wedges in center of four-inch-long pieces of parchment. Top with chicken, ginger, cilantro and jalapeno. Season with salt and pepper and drizzle with olive oil. Fold parchment into a twist or envelope shape and tuck neatly. Place packets on a baking sheet and bake until packets are puffed up and chicken is cooked through. 18-20 minutes. (my chicken breast fillets were a bit thicker than cutlets, so I cooked for 25 minutes and it was perfect. Serve with lime wedges.
Tip for cooking with fresh ginger:
A friend of mine recently taught me this trick and I am obsessed. I now keep my fresh ginger in the freezer. I just pull it out when I'm ready to use it. Its easy to peel then just cut or grate!