Mango Chicken

2 servings

1/4 C. honey

1/4 C lemon juice

1/2 tsp grated lemon peel (opt. )

1 small mango, peeled and diced

1 TB canola oil

1 sm. onion, peel and quartered

1 jalapeno pepper, seeded and halved (opt)

1 tsp paprika

1/2 tsp garlic salt

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp pepper

2 boneless skinless chicken breasts

In a small bowl, whisk the honey, lemon juice and peel until blended.

Set aside 1/4 cup. In a small bowl, gently combing the mango and remaining honey mixture; cover and refrigerate.

In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.

Place the chicken in an 8 inch square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece and turn over and top with remaining mixture.

Bake, uncovered, at 375 degrees for 25-30 minutes or until juices run clear. Serve with mango mixture.

-Shara Rust