Caribbean Honey-Spiced Chicken with Mango
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/4 cup honey
1/4 cup fresh lemon juice
2 tsp. freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno chiles, halved and seeded
2 tsp. paprika
2 tsp. vegetable oil
1-1/2 tsp. garlic salt
1/2 tsp. ground cinnamon
1/2 tsp. fresh ground pepper
1/2 tsp. ground allspice
4 boneless skinless chicken breast halves
1 Tbsp. vegetable oil
Instructions:
In a small bowl, combine the honey, lemon juice and lemon peel. Whisk until well-blended, then transfer 1/4 cup of the mixture to a food processor container and set aside. Add the mango to honey lemon mixture in a bowl and toss to coat, then store in the refrigerator.
Add the onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to the honey-lemon mixture in the food processor container. Process until the ingredients are very finely chopped, then scrape down the sides when necessary. Spread the mixture evenly over both sides of the chicken breasts. Spread the oil in 13″ x 9″ baking pan. Arrange the chicken breasts in the pan and Bake at 375F for 25-30 minutes or until it has cooked through. Transfer the chicken to a serving platter and top with the reserved mango.
Yields 4 servings.
Recipe from EthnicRecipe.com.