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CARIBBEAN HONEY-SPICED CHICKEN
  • 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 fresh ground pepper
  • 1/2 teaspoon ground allspice
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
    1. 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.

    2. 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.

    3. Bake at 375° F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

     
     

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