Recipe for cooking caribbean honey-spiced chicken with mango

Recipes from the Caribbean :: Caribbean Main Dish Poultry

1/4 c. honey
1/4 c. fresh lemon juice
2 tsp. freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 tsp. paprika
2 tsp. canola (or other 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. canola (or other vegetable) oil

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 c. 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 food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture in an even way over both sides of chicken breasts. Spread oil in 13 x 9-in. baking pan. Arrange chicken breasts in pan. Bake at 375 degrees fahrenheit for 25 to 1/2 an hour or until cooked through. Remove chicken to serving platter; top with reserved mango.

Yields 4 servings.