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.