Mango Chicken

4 boneless chicken breasts - whole or option to slice

1 Mango

1/2 C apricot preserves

1 C Pineapple juice

1/2 C White Wine

1 1/2 T Stoneground mustard

1 T Water

1 T Cornstarch

Cut Mango into small pieces. Mash with the apricot preserves, pineapple juice, white wine and mustard.

Add the water and cornstarch.

Add chicken breasts to bowl and cover each piece well.

Put chicken into shallow baking dish. Cover with remaining sauce and Bake at 375 degrees for 40-45 minutes.

Serve over white or brown rice.