No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken with Mango and Ginger

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Mango and Ginger

Source: Everyday Food, January/February 2010


  • 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
  • 8 chicken cutlets (about 1 3/4 pounds total)
  • 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
  • 1/3 cup fresh cilantro leaves
  • 1 medium jalapeno, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Lime wedges, for serving


  1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.

  2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Cook's Note

Find parchment paper at the supermarket near the foil. For our recipes, make sure the roll is at least 13 inches wide. Do not use wax paper as a substitute -- it has meltable coating.

Reviews (3)

  • MrsHyland 5 Jan, 2011

    One of my favorite weeknight meals! I add a couple handfuls of spinach to the pouch and substitute a sprinkle of red pepper flakes for the jalapeno.

  • lovemynewkitchen 12 Jul, 2010

    This will become a regular staple meal. It was super easy and so delicious. I used poblano peppers to ease up on the spice and skipped cilantro (husband hates it). I served it with a roasted broccoli and brown rice.

  • MrsBabbs 8 Apr, 2010

    I made this for dinner tonight and it was AMAZING! I used chicken tenderloins and topped it with fresh mango before serving. It is definitely a keeper

Related Topics