A yummy meal when mangoes are in season, or you can always use canned or frozen.

Serves 4

1 x 500g Jalna Natural Yoghourt or Jalna BioDynamic Yoghourt or Greek Style Natural Yoghourt
1/2 cup thick teriyaki sauce (we used Kikkoman brand)
4 chicken breasts, halved horizontally
1 tablespoon oil
2 teaspoons cornflour
1 tablespoon each chopped chives & rosemary
1 mango, peeled and diced

• Combine yoghourt and teriyaki sauce.  Pour half over chicken breasts and marinate for 10 minutes or longer, if time permits.  Heat oil in frypan and cook chicken until golden and cooked through.  Remove from pan.
• Whisk cornflour and 2 tablespoons reserved sauce until smooth.  Combine with remaining sauce and herbs, reserving a few for garnish, and cook in pan over moderate heat until thickened. Stir in mango and serve over chicken, garnished with extra herbs.
  Variations:  Chicken can be substituted with fish or veal. Jalna Reduced Sour Cream can be substituted for the yoghourt.