| Cuisine: Island | Type: Main Course | Serves: 4 |
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Source:
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SBD Cookbook |
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Attributes:
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Healthy |
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Comments:
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This was just okay. Nice and spicy, but I might have overcooked it a little bit. The mango topping was good, but it could have used a sauce instead of just the mango. |
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Serving Suggestions:
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Ingredients:
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2 jalapeño chile peppers, halved and seeded 1/2 onion, halved 2 cloves garlic, minced 1 slice (1/4" thick) peeled fresh ginger 1 tbs. extra virgin olive oil 1 tbs. white wine vinegar 1 tsp. jerk seasoning 1 tsp. ground allspice 1/4 tsp. salt 4 boneless, skinless chicken breast halves 1/2 mango, peeled and finely chopped 1 tbs. chopped fresh cilantro |
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Instructions:
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1. Preheat oven to 450°F. Coat a 13" X 9" baking pan with cooking spray. 2. 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. 3. Spread the mixture on both sides of the chicken breasts. Place the chicken breasts, skinned side up, in the baking pan. 4. Bake for 30 minutes, or until the internal temperature registers 170°F and juices run clear. 5. Place chicken on plates and scatter the top with the mango. Sprinkle with cilantro. |
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Related recipes:
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None |
2004-04-30