Mango Chicken with Butternut Squash

1 Mango
1c. Rice Wine Vinegar
1tsp salt
1/2 tsp pepper flakes

2 large chicken breasts

1 Butternut Squash

1 c. Wild Rice Melody Prepared according to directions.

Puree Mango, Rice wine and seasonings in food processor. Marinate chicken in puree for two hours or overnight. Cook chicken in large covered skillet with puree on medium heat. The pan should be just warm enough to create a low simmer.

Meanwhile, cut squash in half and de-seed. Place in glass baking dish with enough water to cover half of the squash. Cover with plastic wrap. Cook on high in microwave at five minute intervals, until you can easily stab with a fork. Remove and place small amount of butter over squash. You can remove the thick skin by running a sharp knife between the soft flesh and the skin. If the squash is cooked thoroughly - this will be easy. Cut into 1" squares.

Serve chicken, wild rice and squash with mango puree drizzled over top!

This is a great summer dish, as it is not too heavy and has that sweet spicy taste perfect for summer weather!