2 mangoes, peeled, pitted, and cut into 1-inch chunks (or 2 cups frozen mango chunks, defrosted)
1 cup coconut nectar
4 tablespoons fresh lime juice
4 chicken breasts
2 tablespoons butter
2 tablespoons balsamic or red wine vinaigrette
2 cups fresh red raspberries (reserve 1/4 cup for garnish)
1/4 cup raspberry jam
Salt & White Pepper
Rinse chicken breasts and remove excess fat. Pat dry and set in bowl; pour 2 tablespoons lime juice over chicken. Salt and pepper chicken lightly. Cover and refrigerate until cooking.
In medium saucepan, bring vinaigrette, raspberries (minus reserved 1/4 cup) and raspberry jam to a boil. Reduce heat and let simmer about 5 minutes, or until mixture thickens. Remove a few spoonfuls of mixture and set in bowl. Strain remaining mixture into bowl, pressing with a spoon to remove solids.
Cut up mango into small chunks, reserving about 1/2 cup for garnish. Mix mango with coconut nectar and remaining lime juice and puree in food processor or blender. Bring blended mixture and reserved mango chunks to a boil in medium saucepan.
Melt butter in large saute pan over medium-high heat. Add chicken breasts and turn heat to medium. Flip after about 3 minutes or when starting to brown, and cook the other side for an additional 3 minutes. Pour coconut-mango sauce over chicken, bring to simmer and cook until chicken juices run clean when cut. Remove from heat. Plate and pour raspberry sauce over chicken. Garnish with fresh raspberries.