Recipe - Pappacitos Mango Chicken

1 14 ounce can, Mangoes
One half cup Orange Juice
4 Cloves of Garlic
One fourth teaspoon Salt
2 tablespoon Salad Oil
4 Chicken Breasts
One half cup Seasoned flour
2 teaspoon Butter
2 tablespoon Orange Liqueur
Toasted Almonds

Pound the chicken breasts to One fourth inch thickness. Reserve 8 perfect mango
slices for garnish. In a blender or food processor, whirl mangoes
(including syrup) with orange juice, garlic and salt. Set aside. Heat oil
in saute pan. When hot, dip chicken breasts in seasoned flour be careful
to shake off excess flour and place them in the hot pan. Saute chicken,
for approximately 2 minutes per side. Add butter and mango puree to the
pan. Cook until the sauce is reduced and fairly thick about 2 minutes.
With a spatula, remove the mangocovered chicken breasts from the pan and
place them on a hot platter. Spoon remaining mango puree over the chicken.
Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For
a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and
One half cup of orange juice. Boil for 1 minute. From ownerchef Barry Pall of
Pappacito's, a fastfood restaurant in the Bell Canada Tower ind downtown
Montreal. He refused to identify the spices in the seasoned flour but will
admit that there are 2 teaspoons of powdered chicken soup per cup of flour.
From The Gazette, 91/02/20.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini