Mango Honey Chicken with Mango Slices Glaze
Rotisserie chicken, from the deli, cut into strips
Light brown sugar
Mangos, peeled and sliced 1" thick
Toothpicks soaked in water for 10 minutes
Basil for garnish
Combine honey, mango juice, brown sugar and lemon juice in a saucepan over medium-high heat.
Bring to boil and cook until glaze coats the back of a spoon, about 5 minutes.
Place chicken on a non-stick cookie sheet. Using a pastry brush, coat chicken with a generous amount of the glaze.
Place mango slices over meat to create a zebra stripe. Insert toothpicks to secure slices into chicken.
Bake chicken at 450° Fahrenheit until just warmed throughout, about 12 minutes.
Remove chicken and discard toothpicks. Garnish with fresh basil.