8 ounces skinless boneless chicken breast, sliced on the bias or chicken tenders
1 small mango, ripe, diced…or 1cup large dice
2 tablespoon Dijon Dressing (pg. 54)
2 tablespoon yogurt
½ teaspoon Madras Curry powder
½ teaspoon cornstarch
1 recipe Mango Sauce (pg. 60)
1 teaspoon Dijon mustard
1 tablespoon Wine vinegar (red or white)
¼ teaspoon Honey, sugar or sugar substitute
2 tablespoons Greek Yogurt or non-fat plain yogurt
1 tablespoon Olive oil
pinch of salt
1/8 teaspoon Pepper
Salt ¼ teaspoon
Pepper 1/8 teaspoon
*Mango Vinagrette
Method
Place each breast half in a bowl with vinaigrette, set aside for 10 minutes or refrigerate if longer.
Place asparagus in a baking pan, spray with olive oil and sprinkle a pinch of salt and pepper. Add a rosemary spring.
Spread each breast half over spring roll wrapper or over the cabbage; add half of the asparagus to each. Roll towards the long side of the breast and secure with the wrapper.
Bake in a preheated 375°F oven for 10 to 12 minutes. Serve.
Chef Pachi
