MANGO CHUTNEY CHICKEN WITH JASMINE RICE

6 Serving Instructions

Thaw in refrigerator
1. Rice: In sauce pan, add rice and 2 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork. 2. Meanwhile, heat large frying pan with 1-2 tbsp. olive oil over med-high heat. Brown chicken 3-4 min. per side.
3. Add sauce, reduce heat to med- low and simmer uncovered for 10-12 min. (internal temp. 165°F).
4.Place chicken over Jasmine rice. Using rubber spatula remove all sauce from pan and pour over chicken.

Prep time: 25-30 min.

3 Serving Instructions

Thaw in refrigerator
1.Rice: In sauce pan, add rice and 1 1/8 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2.Meanwhile, heat frying pan with 1 tbsp. olive oil over med-high heat. Brown chicken 3-4 min. per side.
3.Add sauce, reduce heat to med-low and simmer uncovered for 10-12 min. (internal temp. 165°F).
4.Place chicken over Jasmine rice. Using rubber spatula remove all sauce from pan and pour over chicken.

Prep time: 25-30 min.

Serving Suggestions

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Nutritional information is per serving unless otherwise stated and are based on standard formulations: variations may occur due to manufacture/supplier alterations and individual assembly and preparation.