Want a light and delicate entree that’s packed with the unique flavor of mango?  Try this–you’ll come back to this recipe time and again.

Catch a Fire Mango Pineapple Chutney is a more complex take on Catch a Fire Mango Chutney with the addition of pineapple. Just like it’s sibling, it packs a fair amount of heat, but won’t leave you calling 911. Chutney’s are a great addition to any chef’s arsenal and Catch a Fire Mango Pineapple Chutney is silver bullet that you’ll want to have handy in your kitchen.

Ingredients:

• 1 ¼ cup of Catch a Fire Mango Pineapple Chutney
• ¼ cup water
• Non-stick cooking spray
• ½ pound dried figs
• 10 lemon slices
• 4 boneless, skinless chicken breasts
• Fajita seasoning or lemon pepper to taste
• 1 teaspoon dried parsley
• 1 tablespoon chopped fresh parsley

Instructions:

Preheat oven to 350.  In a small bowl, combine Catch a Fire Mango Pineapple Chutney and water, set aside.  Place figs and 6 lemon slices in the bottom of a baking dish which has been sprayed with non-stick cooking spray.   Arrange chicken breasts on top and pour the Catch a Fire Mango Pineapple Chutney and water mixture on top.   Sprinkle with Fajita seasoning or lemon pepper and dried parsley to taste.  Bake for 35 minutes, basting frequently (turn figs if they begin to brown).  With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on warm platter.  Skim fat from cooking juices, then pour over chicken as a sauce.  Garnish with fresh parsley and more (4) lemon slices.

Serves 4