Light Recipe -- Mambo Chicken

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Mambo Chicken

4 servings

Chicken:

4 skinless chicken breast halves (on the bone) .

1 large clove garlic, peeled and minced .

2 tablespoons peeled and finely minced fresh gingerroot .

2 tablespoons low-sodium soy sauce .

2 tablespoons regular soy sauce .

1/4 cup fresh lime juice .

1 tablespoon sesame oil .

Salsa:

2 mangos, peeled, pitted and cut into 1/2-inch cubes .

1/4 teaspoon sugar .

Pinch salt .

1/4 cup fresh lime juice .

1 small jalapeno pepper, stemmed, seeded and minced .

2 thin green onions, finely sliced .

2 tablespoons finely minced cilantro .

1. To prepare the chicken: Place the chicken breasts in a glass pan. Combine the garlic, ginger, both kinds of soy sauce, lime juice and sesame oil. Pour over the chicken, cover with plastic wrap and refrigerate at least 2 hours, or overnight.

2. To prepare the salsa: Combine the mango, sugar, pinch salt, lime juice, jalapeno, green onions and cilantro. Cover and refrigerate until ready to serve. Stir before serving.

3. Place the chicken in a baking pan and bake in a preheated 350-degree oven 30-35 minutes, or until the chicken tests done. Baste half-way through the cooking time with the marinade.

4. Serve with the salsa on the side.

Data per serving (23 percent calories from fat)

Calories 272 . Protein 29g . Fat 7g . Carbohydrates 25g . Sodium 885mg . Saturated fat 2g . Monounsaturated fat 3g . Polyunsaturated fat 2g . Cholesterol 73mg .

From "The Surreal Gourmet Entertains" by Bob Blumer.