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caribbean Honey-spiced Chicken With Mango 1/4 Cup Honey
1/4 Cup Fresh Lemon Juice
2 Teaspoons Freshly Grated Lemon Peel
1 Ripe Mango, Peeled And Diced
1 Small Onion, Peeled And Quartered
2 Fresh Jalapeņo Peppers, Halved And Seeded
2 Teaspoons Paprika
2 Teaspoons Vegetable Oil
1 1/2 Teaspoons Garlic Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Fresh Ground Pepper
1/2 Teaspoon Ground Allspice
4 Boneless Skinless Chicken Breast Halves
1 Tablespoon Vegetable Oil in A Small Bowl, Combine Honey, Lemon Juice And Lemon Peel; Whisk Until Well-blended. Remove 1/4 Cup Of Mixture To Food Processor Container; Set Aside. Add Mango To Honey Lemon Mixture In Bowl; Toss To Coat. Store In Refrigerator. add Onion, Jalapenos, Paprika, Oil, Garlic Salt, Cinnamon, Pepper And Allspice To Honey-lemon Mixture In Food Processor Container. Process Until Very Finely Chopped, Scrape Down Sides When Necessary. Spread Mixture Evenly Over Both Sides Of Chicken Breasts. Spread Oil In 13 X 9-inch Baking Pan. Arrange Chicken Breasts In Pan. Bake At 375 Degrees F For 25 To 30 Minutes Or Until Cooked Through. Remove Chicken To Serving Platter; Top With Reserved Mango. yields 4 Servings. |
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