4 large boneless skinless chicken breast halves
Salt and pepper
2 firm ripe mangoes
Bamboo skewers or cocktail toothpicks
Thai Kitchen® Peanut Satay Sauce
Fresh mint leaves
SEASON chicken with salt and pepper. Bake, broil or grill until chicken is cooked through. Cut into 32 (1-inch) pieces.
PEEL mangoes. Cut flesh into 32 (1-inch) pieces.
THREAD each skewer with a mint leaf, a piece of chicken and a piece of mango. Serve with Peanut Satay Sauce.