1 ripe mango, medium dice
3 rose petals, finley diced
2 sprigs cilantro, finely diced
2 tablespoons onion, finely diced
1/4 tablespoon cumin
1/4 tablespoon dried chili powder
juice of 1/2 lime
Combine all ingredients in a heavy saucepan and cook for 8 to 10 minutes over
2 six ounce boneless chicken breasts
2 tablespoons olive oil
salt and pepper to taste
Place the olive oil in a heavy saute’ pan over medium high heat. Add the
chicken breasts, salt and pepper and cook for three minutes on each side.
Serve the chicken on white rice and top with the Rose-Mango Sauce.