Island Chicken With Mango Slaw And Curry Sauce

• 1/4 cup orange juice
• 3 tablespoons canola oil, divided
• 2 teaspoons Caribbean jerk seasoning
• 1 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/3 cup plain yogurt
• 2 tablespoons plus 2 teaspoons orange marmalade
• 3/4 teaspoon curry powder
• 1 medium mango, peeled, cut into thin strips
• 2 cups fresh baby spinach, cut into strips
• 1 large sweet red pepper, cut into thin strips
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 tablespoon minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes

1. In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours.
2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving.
3. Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink.
4. Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce.

orange juice, canola oil, caribbean jerk seasoning, garlic, chicken breast halves, plain yogurt, orange marmalade, curry powder, mango, baby spinach, sweet red pepper, honey, lime juice, fresh gingerroot, red pepper

Taken from www.tasteofhome.com/recipes/island-chicken-with-mango-slaw-and-curry-sauce/ (may not work)