A Nice Refreshing
4 Whole Skinless, Boneless Chicken Breasts, Butterflied
8 oz Plain Yogurt
1 1/4 Cup Italian Flat Leaf Parsley, Chopped
1/2 Cup Fresh Lime, Juiced
Dash of Cayenne Pepper
1 Clove Fresh Garlic, Minced
1 Large Ripe Mango, Peeled and Finely Diced
1 Large Avocado. sliced
Combine 1/4 cup yogurt, 1/4 cups of parsley, half of the lime juice, dash of cayenne pepper and the garlic salt. Pour mixture over the Chicken in a gallon size zip lock bag. Coat the chicken breast with this mixture and marinate for at least 1 hour in the refrigerator.
While the chicken marinades, puree remaining yogurt, 2/3 of the diced mango, 1/2 tsp lime juice and 1 cup of parsley in your food processor. (Do not mix for too long or puree will become too thick.)
Drain the chicken and remove marinade. Then brown both sides of the marinated chicken breast in a oil sprayed pan on the stove. Cook for 20-30 minutes until chicken is no longer pink.
Place chicken on serving plates, place a little bit of the mango sauce over the cooked chicken and sprinkle with a little parsley, diced mango and avocado.