Monday, March 10, 2008

Caribbean Honey-Spiced Chicken with Mango



Ingredients:
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 jalapeno 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 freshly ground black pepper
1/2 teaspoon ground allspice
4 boneless, skinless chicken breast halves
1 Tablespoon vegetable oil
Directions:
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 a 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 a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at
375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with
reserved mango.
Makes 4 servings