Cut 5 deep slits into the top of 4 small Chicken Breast Fillets. Spray large non-stick frying pan with cooking oil. Cook chicken until browned on both sides. Add 1/2 cup mango chutney, 2 tablespoons lime juice and 2 tablespoons chopped coriander. Cook over low heat 10 minutes or until chicken is cooked through, turning during cooking.

Meanwhile, cook 4 sliced green spring onions and 3 cloves crushed garlic in medium non-stick frying pan. Add 2 tablespoons slivered almonds, 2 teaspoons ground cumin and 1 cup frozen Birds Eye Sliced Beans. Cook 2 minutes. Add 3 cups cooked Basmati rice and 1/4 cup currants. Cook, stirring, until hot. Serve sliced chicken on rice. Drizzle with mango sauce.