Instructions: Preheat the oven to 375 degrees. Season the chicken with salt and pepper. Bake at 375 degrees for about 20 minutes (tenders take less time to cook). Cook the rice with chicken broth (for each cup of rice, add two cups of liquid) according to the directions on the package. Cut chicken tenders into small pieces. Fluff the rice with a fork. Place chicken in a large bowl, add mango chutney, chicken broth, rice vinegar, rice and mix very well.

Place a small amount on a plate, top with cashews and chopped parsley or cilantro. It can be served hot, room temperature or cold. If you want more chutney flavor just add a little more.

Serves 4
Total time; 30 minutes



1 pound chicken tenders
2 cups wild rice (or any rice of your choice)
3 tablespoons mango chutney
1 tablespoon rice vinegar
¼ cup chicken broth (or water)
½ cup roasted cashews
½ cup chopped fresh parsley or cilantro for garnish
Salt and Pepper to taste