Asian Glaze chicken w/Romain hearts


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Asian glazed Chicken in Romaine Hearts with Sesame-mango Relish

3-1/2 cups mango jam

2 tablespoons soy sauce

2 tablespoons sweet chili garlic sauce

1 tablespoon fresh lime juice

1 tablespoons dark sesame oil

2 teaspoons grated, peeled fresh ginger

1-1/2 cups diced, peeled mango (1 large)

1-1/4 cups diced seeded peeled cucumber

1/4 cup red diced onion

2 tablespoons shredded fresh mint leaves

1 tablespoons sesame seeds toasted

1 tablespoon minced seeds jalapeno pepper

1 teaspoon grated lime rind

1-1/2 pounds skinned, boneless chicken breast halves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

16 romaine lettuce leaves

mint leaves (optional)

Combine first 6 ingredients in a small bowl. Combine 2 tablespoons jam mixture, mango and next 6 ingredients, through the rind, in a medium bowl; toss well. Reserve remaining jam mixture.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut chicken into strips; sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 8 minutes or until browned. Add reserved jam mixture to pan; saute 2 minutes.

Divide chicken evenly among lettuce leaves. Spoon 3 tablespoons mango mixture over chicken. Garnish with mint leaves.

This should make 16 servings, or one filled lettuce leaf.

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