Pound the chicken breasts to 1/4 inch thickness.

Reserve 8 perfect mango slices for garnish.

In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. Set aside.

Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour - be careful to shake off excess flour - and place them in the hot pan. Saute chicken, for approximately 2 minutes per side.

Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick - about 2 minutes.

With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and 1/2 cup of orange juice. Boil for 1 minute.

From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower ind downtown Montreal. He refused to identify the spices in the seasoned flour but will admit that there are 2 teaspoons of powdered chicken soup per cup of flour.

From The Gazette, 91/02/20.