Categories: Poultry 
      Yield: 2 servings 
  
      1 ea 14 oz can, Mangoes                  4 ea Chicken Breasts 
    1/2 c  Orange Juice                      1/2 c  Seasoned flour 
      4 ea Cloves of Garlic                    2 ts Butter 
    1/4 ts Salt                                2 tb Orange Liqueur 
      2 tb Salad Oil                           1 x  Toasted Almonds 
  
  Pound the chicken breasts to 1/4 inch thickness. 
  Reserve 8 perfect mango slices for garnish. 
  In a blender or food processor, whirl mangoes (including syrup) with 
  orange juice, garlic and salt. Set aside. 
  Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- 
  be careful to shake off excess flour -- and place them in the hot pan. 
  Saute chicken, for approximately 2 minutes per side. 
  Add butter and mango puree to the pan. Cook until the sauce is reduced and 
  fairly thick -- about 2 minutes. 
  With a spatula, remove the mango-covered chicken breasts from the pan and 
  place them on a hot platter. Spoon remaining mango puree over the chicken. 
  Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. 
  For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh 
  mangoes and 1/2 cup of orange juice. Boil for 1 minute. 
  From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the 
  Bell Canada Tower ind downtown Montreal. He refused to identify the spices 
  in the seasoned flour but will admit that there are 2 teaspoons of 
  powdered chicken soup per cup of flour. 
  From The Gazette, 91/02/20.