INGREDIENTS

24 Mission® 6" Pressed Mazina™ Tortillas (08042)  
12  Chicken Breasts 
3/4 cup All Purpose Flour  
8 Tbsp.  Butter  
3/4 cup Minced Shallot  
8 Tbsp. Minced Garlic  
4 Tbsp. Minced Ginger  
4 cups Unsweetened Coconut Milk  
8 Tbsp. Orange Marmalade  
2 cups  Papayas , diced 
2 cups  Mangos , diced 
2 cups  Pineapples , diced 
3/4 cup  Cashews  
2 tsp.  Salt  
1 1/2 tsp. Black Peppers  
Cooked White Rice  
Green Onion to garnish 
Toasted Coconut to garnish 

DIRECTIONS

1.) Dredge the chicken breasts in the flour and shake off the excess. Melt the butter in a skillet over medium-high heat and sauté the chicken until browned on both sides.

2.) Reduce heat to medium. Add the shallots, garlic and ginger and sauté until soft, about 2 minutes. Stir in the coconut milk and the orange marmalade and let the chicken simmer until almost cooked through, about 10 minutes.

3.) Add the papaya, mango, pineapple and cashews and simmer another 5 minutes. Season with salt and pepper.

4.) Serve the chicken breasts over white rice along with heated Mission Mazina tortillas. Garnish with green onions and toasted coconut.

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