Category Archives: Mango Gingersnap

Peach Mango Gingersnap Glazed Chicken

1 cup peach preserves
1/2 tsp salt
1 1/2 tsp grated lime zest
2 Tbsp fresh lime juice
3 Tbsp Art of Chipotle Chipotle Paste
1 cup Art of Chipotle Mango Gingersnap Salsa
4 chicken breasts or 8-12 chicken tenders (2-3 per person)
1 Tbsp olive oil

1. In a saucepan, mix preserves, salt, zest and juice. Stirring constantly, cook over low heat just until preserves are melted. Remove about 1/3 of mixture for basting, reserving the rest for dipping or spooning over the top when serving. Add paste and salsa to remaining preserves, heat through, keeping warm.

2. Preheat skillet, add oil and brown chicken on both sides. Cook until juices run clear, basting with sauce two or three times. (Or place on preheated grill and cook over medium for 4-5 minutes. Turn chicken; brush with sauce mixture two or three times during cooking. Cook 10-15 minutes or until juices run clear.) Discard any remaining sauce.

3. Plate chicken and pour a little sauce over finished chicken, serve the rest for dipping.

Servings: 4

Nutrition Facts
Nutrition (per serving): 536 calories, 88 calories from fat, 9.7g total fat, 153.3mg cholesterol, 659.2mg sodium, 945.1mg potassium, 60.3g carbohydrates, <1g fiber, 40.9g sugar, 50.7g protein.

RECIPE: Chipotle Mango Cookie Pizza’s (Gluten-Free)

  • Gluten-free lemon shortbread and/or macaroon cookies, 2″ diameter
  • 8 oz. cream cheese, softened
  • 1/2 cup Splenda or powdered sugar
  • 1 tsp. lemon extract
  • Art of Chipotle Mango Gingersnap Salsa
  • Sliced pears, mango or peaches, and blueberries or fruit of your choice

Mix softened cream cheese, Splenda and extract; spread over cookies, refrigerate until firm.  Spread 2 tsp, (or to taste), Mango Gingersnap Salsa over cream cheese mixture on each cookie.  Garnish with sliced fruit and serve.

Thanks Melanie!