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.