Directions

1. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken to 1/4-inch thickness. In a shallow bowl combine flour and allspice. Season chicken with salt and pepper to taste, then dip in flour mixture, turning to coat.
2. In large skillet heat oil over medium heat. Add chicken to skillet; cook 8 to 10 minutes or until chicken is no longer pink (165°F), turning once. Transfer chicken to a serving platter; cover with foil to keep warm.
3. In a food processor or blender container combine mango and fruit salad. Process or blend until smooth. Transfer to a medium saucepan. Stir in ginger, lime juice, and honey. Cook and stir over medium heat until heated through. Spoon sauce over chicken. Serve with rice, if desired.