How to cook
Chicken: The chicken fillets are marinated in salt, oregano and olive oil. It is best if they're left for at least 2 hours to absorb the aroma. Bake them on a grill pan for 5-6 minutes on each side.
Mango sauce: Melt 1 tbsp. of butter in a deep pot/saucepan. Add 1 tbsp. of sugar, 1 tbsp. of balsamic vinegar, 1 small onion (finely chopped) and 2 cloves of garlic.
Keep it on low heat until the sugar has melted (about 5 minutes). Then add 1 mango, cut into small cubes (1x1 cm). Fry, until the mango has softened (it takes about 25 minutes).
Add a pinch of black pepper and remove it from the heat. Blend the sauce carefully. For a smoother sauce you can strain it. In this recipe, the sauce is simply blended (not finely), so that you can feel it's texture.
Put the mango sauce in a plate, the chicken fillets on top and add dried tomatoes on top (1 piece of dried tomato on each piece of chicken fillet).
Add whole basil sprigs for color and flavor.
It is important to serve the chicken fillet warm. For the mango sauce - you have a choice. It is definitely fresher when the sauce in the recipe for chicken fillets with mango sauce, sun-dried tomatoes and basil has been chilled in advance!