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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A blend of Caribbean flavors infuses this chicken dish from Milafaye Bryning of Alexandria, Virginia with a tropical tang. The mango sauce is a cool compliment to the paprika-laced coating. Ingredients:
1/4 cup honey |
1/4 cup lemon juice |
1/2 teaspoon grated lemon peel |
1 small mango, peeled and diced |
1 tablespoon canola oil |
1 small onion, peeled and quartered |
1 jalapeno pepper, seeded and halved |
1 teaspoon paprika |
1/2 teaspoon garlic salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon pepper |
2 boneless skinless chicken breast halves (6 ounces each) |
Directions:
1. In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.
2. Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture. Yield: 2 servings.
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