Title: Smoked Chicken with Mango And Mint
Categories: September 1
Yield: 1 servings

2 1/2 tb White-wine vinegar
1/3 c Olive oil
1 1/2 lb Smoked boneless chicken
-breast*; skinned and cut
; into 3/4-inch
; pieces
3 Firm-ripe mangoes; up to 4
48 Fresh mint leaves; about
48 Wooden picks; about
Garnish: mint sprigs

*available at some butcher shops and specialty foods shops.

In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
In a resealable plastic bag combine chicken with oil mixture and marinate,
chilled at least 8 hours or overnight.

Cut mangoes by slicing just to sides of each pit and with a 3/4-inch
melon-ball cutter scoop flesh from mango halves. (There should be about 48
mango pieces.) Mango may be scooped 8 hours ahead and chilled, covered.

Just before serving, assemble hors d'oeuvres by threading 1 chicken piece,
1 mint leaf, and 1 mango piece on each pick and arrange on a platter.
Sprinkle hors d'oeuvres with freshly ground black pepper if desired and
garnish with mint sprigs.

Makes about 48 hors d'oeuvres.

Gourmet September 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.