Chicken with mango and ginger

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1 large mango, peeled, pitted, and cut into 1/4 inch wedges
8 chicken cutlets (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced (this can be omitted if you want--it makes it pretty hot!)
coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
lime wedges for serving

Preheat oven to 400. Place mango wedges in center of four 18-inch-long pieces of parchment (NOT wax paper). Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a "twist" or "envelope" (or whatever works for you as long as it's closed). Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18-20 minutes. Serve with lime wedges.