| Caribbean Baked Chicken with Mango |
Preparation Time: 15 minutes
Total Time: 25 minutes
Flavor: Tropical
Serves: 4
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2 fresh jalapeno chili pepper, halved and seeded
1/2 yellow onion, medium; halved
2 garlic clove, minced
1 slice fresh gingerroot, 1/4 inch thick
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Jamaican jerk seasoning
1 teaspoon ground allspice
1/4 teaspoon salt
4 boneless skinless chicken breast halves
1/2 fresh mango, peeled and finely chopped
1 tablespoon fresh cilantro sprig, chopped
Preheat oven to 450 degrees. Coat a 13 x 9-inch baking pan with cooking spray; set aside.
Combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt in a food process and chop very fine; scraping sides as needed.
Spread jalapeno mixture on both sides of chicken. Place in prepared baking pan.
Bake 30 minutes, or until juices run clear when pricked.
To serve, place chicken on 4 plates, scatter mango on top and sprinkle with cilantro.
Chef's Notes:
You can reduce the jalapeno heat in this recipes as needed. Removing the seeds and membrane spines inside the jalapeno will reduce the heat substantially.
We recommend serving this with Avocado with Black Bean Salad and steamed Jasmine rice.
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Contact us for additional information.
Phone: 1-888-610-5935 or 847-510-5935 or request information online.
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