1 14 oz can, Mangoes
1/2 c Orange Juice
4 Cloves of Garlic
1/4 t Salt
2 tb Salad Oil
4 Chicken Breasts
1/2 c Seasoned flour
2 t Butter
2 tb Orange Liqueur
Toasted Almonds

1. Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango slices for garnish. In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. Set aside.
2. Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot
   pan. Saute chicken, for approximately 2 minutes per side. Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes.
3. With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast
   with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and 1/2 cup of orange juice. Boil for 1 minute.
4. From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower ind downtown Montreal. He refused to identify the spices in the seasoned flour but will admit that there are 2 teaspoons of powdered chicken soup per cup of flour.