When mangos aren't available, try fresh or canned peaches.
1 roaster breast
1 tablespoon butter or margarine
1 tablespoon cornstarch
2 tablespoons brown sugar
1/2 cup fresh orange juice
2 ripe mangos, peeled and cut into chunks
2 tablespoons cherry- or orange-flavored liqueur
Salt and pepper to taste
Place skin side down on microwave-safe roasting utensil.
Cover with wax paper; microwave at HIGH (100% power) 5
minutes. Reduce power to MEDIUM-HIGH (70% power) and cook
12 minutes per pound. Halfway through cooking time, turn
breast skin side up; brush with drippings in utensil. Re-
cover with wax paper and complete cooking. Let stand,
covered, 15 minutes. Test for doneness after standing;
juices should run clear with no hint of pink when breast is
cut near the bone.
In a 4-cup glass container, place butter. Microwave at
HIGH 30 seconds or until melted. Stir in cornstarch until
blended; stir in brown sugar and orange juice. In blender
or food processor fitted with steel blade, puree mango
chunks. Stir pureed mangos into orange juice mixture.
Microwave at HIGH 4 minutes, stirring twice. Add liqueur;
microwave 1 minute longer.
To serve, slice chicken and place on warm platter. Spoon
some of mango sauce over slices, then pass remaining sauce.
CURRY-GLAZED BREASTServes 4
Curry powder is a blend of many spices, so you don't need
to combine spices yourself. Indian Curry Powder is mild and
Madras Curry Powder is quite hot.
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