4 skinless, boneless chicken breast halves
2 ripe mangos, 1 cubed and 1 sliced
1 large ripe avocado, 1/2 cubed and 1/2 sliced
Sea salt and ground white pepper
Spring greens or baby spinach, washed, dried and stemmed
Spray grill pan with nonstick cooking spray. Preheat pan over medium high heat, season chicken on both sides with salt and pepper, and cook until golden and done, turning once. Combine cubed mango and cubed avocado into a food processor, add 1 T. mango or lemon juice, season lightly with salt, cover and process until velvety in texture. Spoon velvet sauce onto plate, (slightly to the side). Cut chicken into thick slices on the bias across the width of the breast. Arrange chicken on top of sauce, overlapping slices. Sprinkle with salt and pepper. Arrange mango and avocado slices around one side of chicken. Garnish with pepper & cilantro.