Category: Poultry Dishes

Serves: 4

Ingredients

• Nonstick cooking spray
• 2 jalapeno chili peppers, halved and seeded
• ½ small onion, halved
• 2 garlic cloves, minced
• 1 slice peeled fresh ginger (1/4 inch thick)
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 ½ tsp dried thyme, crushed
• 1 tsp ground allspice
• ¼ tsp salt
• 4 skinless, bone-in chicken breast halves
• 1 mango, peeled and diced
• 1 tbsp chopped fresh mint

Directions

1. Preheat oven to 450F. Coat a 9 by 13 inch baking pan with cooking spray.
2. In a food processor, combine the peppers, onion, garlic, ginger, oil, vinegar, thyme, allspice and salt. Process until very finely chopped, stopping the machine a few times to scrape down the sides of the contained.
3. Spread the jalapeno mixture on both sides of the chicken breasts. Place them, skinned side up, in the prepared baking pan.
4. Bake for 30 mintues, or until a thermometer inserted in the thickest portion registers 170F and the juices run clear.
5. Place the chicken on plates and scatter mango on top. Sprinkle with mint and serve.

Nutrition Facts

Calories 183, Fat 6g, Cholesterol 55mg, Sodium 182mg, Carbohydrates 11g, Sugar 9g, Fiber 1g, Protein 24g