Mango Cranberry Chicken

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This is another freezer meal. Not bad. Loved the mango in the dish. Actually tasted more like pineapple than mango but very good. Chicken is good leftover wrapped in a tortilla.

From "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik
Makes 4 entrees, 4 servings each

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
1/2 cup chopped dried mango (about 4 ounces)
1/4 cup dried cranberries
2/3 cup boiling water
2 (9-ounce) jars mango chutney (about 2 cups)
1/2 cup rice vinegar
1/4 cup minced onion
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon toasted sesame oil
1 tablespoon curry powder
4 (1-gallon) freezer bags, labeled

Rinse and trim chicken and cut into bite-size strips. Divide the chicken evenly among the four 1-gallon freezer bags. Place mango and cranberries in a medium bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; stir. Divide cooled sauce evenly over the chicken. Seal and freeze.

TO COOK ONE ENTREE
Completely thaw one entree in the refrigerator. Simmer chicken and sauce in a large skillet over medium heat until meat is thoroughly cooked, 15 to 20 minutes. Serve hot over rice or noodles.

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