6 boneless, skinless chicken breasts (organic, preferable)

1 large, ripe mango, peeled, pitted and diced

1/2 teaspoon salt

1 16-ounce can apricot halves, drained

1/4 teaspoon cayenne pepper

1 1⁄2 tablespoons brown sugar

Dash of lime juice

Olive oil (for cooking only)



Rinse chicken breasts with water (and trim any fat).

Place large pan (preferably non-stick) on Stove and add olive oil, heat oil.

Place chicken breasts in pan on medium to medium high heat. Sprinkle with 1/4

teaspoon salt and cook on medium heat for 12 to 15 minutes.

Meanwhile, in a blender or food processor, combine remaining ingredients except

mango and blend on medium speed until a chunky puree forms.

In a small bowl, combine diced mango and the puree. Spoon mixture over the top of the chicken, reduce heat and cook for 8 to 10 more minutes, until chicken is cooked and no pink remains.