This is a convenient meal with exotic flavors that can be thrown together in a few minutes and many of the ingredients come right from the pantry. Mango is the star here and this luscious fruit is available in the produce department of most supermarkets. If jarred mango spears are carried in the refrigerated section of your market, you will find them especially convenient. They are not as expensive as they appear because the jar is equivalent to 6 to 8 fresh mangoes (the jarred mango does contain a light sugar syrup).
First prepare the dessert by sandwiching a 1/2 -inch layer of ice cream between two coconut cookies. Allow 1 to 2 cookie sandwiches per person, depending on size of cookie. Place cookie sandwiches on a plate in the freezer to keep chilled.
Start the rice next, since it will take about 20 minutes. It should be cooked according to package directions.
Thinly slice one green onion at this point and reserve to sprinkle over cooked rice. Make the salad next. Frozen snow peas are recommended for convenience because they have the strings removed and have been blanched which saves a lot of prep time. Thaw by running under cool water and then blot dry by laying on paper towels. Slice the cucumber, and just before starting the chicken, toss the snow peas and cucumber together with your favorite salad dressing and place on salad plates or in a salad bowl.
Items you should have as staples are: all-purpose flour, curry powder, salt, cumin, olive oil, fresh limes, cornstarch, soy sauce, jTC ginger root, 1 green onion, salad dressing of choice, ice cream or frozen yogurt of choice.
Your 10-item-or-less shopping list: 4 (6-ounce) chicken breast halves, mango or apricot nectar (or juice), 1 fresh ripe mango or jarred refrigerated mango slices, 1 pound snow peas (frozen recommended), 1 small hot house (sometimes called European) cucumber, coconut cookies, round or rectangular.
Mango-sauced chicken breasts
4 (6 ounce) chicken breasts halves, pounded flat to 1/2 -inch thickness
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon cumin
2 tablespoons olive oil
1 cup mango or apricot nectar
1 tablespoon lime juice
2 teaspoons cornstarch
1 tablespoon soy sauce
1 teaspoon freshly grated ginger root
1 cup peeled and diced fresh mango (or jarred refrigerated mango)
In a plastic bag or on a large plate, mix flour, curry powder, salt and cumin until well blended. Dredge (or coat) chicken breasts in this dry mixture.
Heat olive oil in a large skillet over medium high heat until hot. Add chicken breasts and cook about four minutes per side until golden and firm to the touch but not rubbery hard. Place on a platter and cover with foil to keep warm.
In a one-quart microwavable bowl, mix mango or apricot nectar and lime juice with cornstarch until cornstarch has dissolved. Add soy sauce and ginger root and stir to combine. Microwave at 100 percent power for 1 1/2 to 2 1/2 minutes and stir. Microwave 1 minute more and stir. Repeat step of microwaving 1 minute and stirring until sauce has thickened. Stir in diced mango.
Place chicken breasts on individual serving plates and top with equal portions of sauce.
M E N U
chicken breasts *
Long grain white rice *
Snow pea and cucumber salad
Crunchy coconut cookie ice cream sandwiches