1/2 cup olive oil
1/8 cup fresh lemon juice
1/2 cup fresh pinapple juice
1 tablespoon rosemary
1 tablespoon fresh ginger
3 large skinless boneless chicken breast halves
3 ounces plain, 0% yogurt
2 tablespoons guava paste
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices
1. Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
2. Preheat oven to 350 F.
3. Blend yogurt and guava paste.
4. Bake chicken for an hour.
5. Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
6. Drizzle sauce over chicken and surround with mango.
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