Baked Chicken and Plantains |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
3 tablespoons mango chutney |
1 teaspoon green peppercorn |
1 teaspoon dijon mustard |
1/2 cup fresh orange juice |
4 boneless skinless chicken breast halves |
2 ripe plantains |
1/2 papaya, sliced lengthwise |
cilantro, sprigs |
Directions:
1. Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
2. In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
3. Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
4. Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
5. Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
6. Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
7. Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.
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