Reviewed: Nov. 26, 2011

Loved it. I also added strips of fresh Mango>

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Reviewer:

wel142

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Reviewed: Nov. 14, 2011

I wish the coating would have stayed crispy, but I had to simmer much longer for doneness. Chicken was very moist and flavorful.

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Reviewer:

ColoradoSnoflake

Cooking Level: Intermediate

Living In: Loveland, Colorado, USA

Reviewed: Nov. 2, 2011

This was ok, not as sweet as I though it would be, mine was a bit too salty/zingy for my taste. This could be because of the type of honey I used or the mango puree instead of mango nectar, next time I make this, I'm def. going to use nectar! I learned my lesson to follow recipes :)

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Reviewer:

jeanette

Reviewed: Sep. 13, 2011

Family LOVES this dish. I find that I could marinade 6 pieces of chicken (instead of 2) with the egg mixture sauce. I actually did this overnight just to save some prep time. I doubled the balsamic mixture because it is so good! I served it with a salad that had mango slices in it and it was the perfect compliment to the dish. Have shared this recipe with many friends already. THANKS.

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Reviewer:

busy bee

Reviewed: Aug. 2, 2011

This recipe was very good and very different. I couldn't find Mango Nectar so I used Peach Nectar (I had trouble finding this in the store - but finally did find it in the international isle - near oriental foods). I bought 2 cans and it was more than enough. I didnt' change anything about the recipe except for using the peach nectar. As other reviewers noted - there is enough sauce for way more than 2 chicken breasts. I used 6 whole breasts (thin sliced) and still had too much sauce (for coating the chicken). Instead of simmering the chicken in the balsamic on the stovetop, I put in the oven to heat through and it came out fine. I just left it in the oven for probably 20 mins or so at 350 while my sweet potatoes heated. This recipe was very good, very sweet - a good change for a chicken recipe. It won't be on my regular weekly menu, but definitely great for company or a special occasion where you want something a little different. Next time I will try with the Jamine rice that everyone refers to. Thank you for sharing your recipe!

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Reviewer:

gobbledog

Cooking Level: Expert

Home Town: Wappingers Falls, New York, USA

Living In: East Greenbush, New York, USA

Reviewed: Jul. 19, 2011

First time I am commenting on a recipe and that is because this was so delicious. Served it with jasmine rice cooked in coconut milk and spring salad mix with a homemade ginger dressing. Can't wait to make it for company. I have to add that I made it while visiting my son and daughter in law. Best compliment was when she asked for the recipe.

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Reviewer:

LeahG

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Levittown, New York, USA

Living In: West Melbourne, Florida, USA

Reviewed: Jun. 30, 2011

I used fresh mangoes in season, omitting the nectar and cornflour. Delicious!

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Reviewer:

StephanieJane

Reviewed: Jun. 22, 2011

This is a fabulous dish!! My boyfriend & his finicky 93 year old father loved it!! I did make a few changes. Instead of lemon juice I used pineapple juice. I also used a low fat balsalmic vinegar dressing & at the end added chunks of mango & pineapple!! Served it with a jasmine rice!! Thanks for the recipe!!!

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Reviewer:

kfrench1516

Reviewed: Jun. 14, 2011

The coating fell off the chicken and into the broth. Way more sauce(broth...never thickened) than needed for 2 breasts or even 4 as I used. Broth was too tart...no body or depth. I would say that the chicken was tender and juicey, but nothing more appealed to me.

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Reviewer:

nopolo

Reviewed: Jun. 10, 2011

Soggy chicken, anyone? Not for me. I followed this recipe exactly and it produced a soggy chicken piece and even after using 4 mangos I could barely pick up the flavor over the soy sauce and balsamic vinegar. I had really high hopes for this recipe but it just did not deliver. AND it made a lot of dishes, to boot!

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