Cook rice; season to taste. Set aside and keep warm. In first skillet heat oil; add sliced breaded chicken, green pepper, and onion. Saute till done. Set aside keeping warm. In 2nd skillet, melt butter, add sliced mango and raisins and heat to slight boil. Add 1 oz. rum to flambe, finish with brown sugar. Scoop rice onto serving dish, place chicken and vegetables over rice and top with mango sauce.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1|
|Calories from Fat: 251 (33%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 141.9mg||44 %|
|Sodium 353.1mg||12 %|
|Potassium 677.8mg||18 %|
|Total Carbohydrate 88.7g||26 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 85.6g|
|Protein 38.2g||55 %|
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Calories per serving: 750
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