Caribbean Baked Chicken With Mango

Caribbean Baked Chicken With Mango                                                   

Servings: 4

Ingredients:

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ onion, halved

2 cloves garlic, minced

1 slice (1/4" thick) peeled fresh ginger

1 T extra virgin olive oil

1 T white wine vinegar

1 tsp jerk seasoning

1 tsp ground allspice

¼ tsp salt

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 T chopped fresh cilantro

Instructions:

Preheat the oven to 450. Coat a 13"X9" baking pan with cooking spray.

In a food processor, combine the peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping the machine a few times to scrape down the sides of the container.

Spread the jalapeno mixture on both sides of the chicken breasts. Place the chicken breasts, skinned side up, in the prepared baking pan.

Bake for 30 minutes, or until a thermometer inserted in the thickest portion registers 170 and the juices run clear.

Place the chicken on plates and scatter the mango on top. Sprinkle with the cilantro.