CARIBBEAN CHICKEN BREASTS

4 boneless, skinless chicken breast halves
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1/3 cup mango chutney with jalapenos
cilantro sprigs
red chili peppers

In small dish, mix together coriander, ginger, cumin and cayenne pepper. Rub mixture over each chicken breast half.

In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm.

To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken.

Garnish with cilantro sprigs and red chili peppers.

Makes 4 servings
From: Mary King, Ulysses, KA
Source: National Chicken Council