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Mango Mustard Glazed Chicken with Grilled Asparagus Tips
Makes 6 Servings
*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 tablespoons Stonewall Kitchen Bourbon Molasses Mustard
*1 tablespoon cornstarch
*1 tablespoon water
*6 chicken breasts, boneless and skinless
*1/4 teaspoon salt
*1/4 teaspoon pepper
*1 bunch asparagus, grilled and cut into 1-inch pieces
1Combine Stonewall Kitchen Mango Lime Salsa, pineapple juice, Stonewall Kitchen Peach Amaretto Jam, white wine, Stonewall Kitchen Bourbon Molasses Mustard, cornstarch and water together in a bowl.
2Sprinkle chicken with salt and pepper.
3Heat a large non-stick skillet coated with cooking spray over medium heat until hot. Add chicken and cook for 3 minutes on each side or until browned. Remove the chicken from the pan.
4Add mango mixture to the pan and bring to a boil. Return the chicken to the pan, add asparagus pieces and reduce the heat.
5Simmer 15 minutes until the chicken is cooked through and sauce thickens, stirring occasionally. Serve with herbed coucous and a mixed green salad.
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