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Recipe: Mango Mustard Glazed Chicken

August 14, 2014


6 chicken breasts, boneless and skinless

1 cup Stonewall Kitchen Mango Lime Salsa*

1 cup pineapple juice

1/2 cup Stonewall Kitchen Peach Amaretto Jam*

1/2 cup dry white wine

1 1/2 tablespoon Stonewall Kitchen Bourbon Molasses Mustard*

1 tablespoon cornstarch

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon pepper

1 bunch asparagus, grilled & cut into 1 inch pieces
cooking spray



Combine Mango Lime Salsa, pineapple juice, Peach Amaretto Jam, white wine, Bourbon Molasses Mustard, cornstarch, and water. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken and cook for 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture to the pan and bring to a boil. Return the chicken to the pan, add asparagus pieces, and reduce heat. Simmer 15 minutes until the chicken is cooked through and sauce thickens, stirring occasionally.

*Available in The Little Traveler’s new Stonewall Kitchen Shop in the Gourmet Dept.


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