Ingredients
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup lemon juice
2 teaspoons lemon zest
1 ripe mango
1/4 cup onion, chopped
1 small jalapeno pepper, halved and seeded
2 teaspoons paprika
1/2 teaspoon salt
2 teaspoons olive oil
1 clove garlic, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse ground pepper
1/4 teaspoon ground allspice
2 whole chicken breasts, halved, skinned and boned
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375 °. Spray a 13×9-inch pan with non-stick spray.
In a small bowl mix together honey, lemon juice and lemon zest. Remove 1/4 cup of mixture to a food processor. Set aside. Peel and dice mango. Add to honey-lemon mixture remaining in bowl. Toss. Refrigerate. (Can be prepared a day ahead.)
To the honey-lemon mixture in food processor add remaining ingredients except chicken. Process until ingredients are finely chopped. Spread mixture over both sides of chicken and arrange chicken in the prepared pan.
Bake for approximately 30 minutes or until cooked through. Serve topped with chilled mango sauce.
Serves: 4
In a small bowl mix together honey, lemon juice and lemon zest. Remove 1/4 cup of mixture to a food processor. Set aside. Peel and dice mango. Add to honey-lemon mixture remaining in bowl. Toss. Refrigerate. (Can be prepared a day ahead.)
To the honey-lemon mixture in food processor add remaining ingredients except chicken. Process until ingredients are finely chopped. Spread mixture over both sides of chicken and arrange chicken in the prepared pan.
Bake for approximately 30 minutes or until cooked through. Serve topped with chilled mango sauce.
Serves: 4
