4 oz boneless, skinless chicken breast, cooked and chopped
1 cup chopped fresh mango
3/4 cup whole-wheat flour, plus additional for dusting
1/2 cup old fashioned rolled oats
1/2 tsp ground cinnamon
1 egg, optional
Preheat oven to 350˚F. In a large bowl, combine chicken, mango, flour, oats and cinnamon; if mixture is dry, mix in egg. With your hands, knead gently and form into a ball.
Dust a work surface with flour. Turn dough out onto surface and roll 1/4-inch thick. With a cookie cutter, cut into desired shapes. Transfer to a parchment-lined baking sheet and bake for 10 to 15 minutes, until golden. Let cool completely. Store in refrigerator for 2 to 3 days.
A South Asian delight, mango chicken is an unexpected crockpot recipe your friends and family won't ever suspect slow cooked all day while you binge-watched Netflix. Try serving it over brown rice or your favorite ancient grain.
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