Makes 4 servings

• 1/4 cup honey
• 1/4 cup fresh lemon juice
• 2 teaspoons freshly grated lemon peel
• 1 ripe mango, peeled and diced
• 1 small onion, peeled and quartered
• 2 fresh jalapeno peppers, halved and seeded
• 2 teaspoons paprika
• 2 teaspoons vegetable oil
• 1-1/2 teaspoons garlic salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 4 boneless, skinless chicken breast halves
• 1 Tablespoon vegetable oil

In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup 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 a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Prep Time: 15 minutes
Bake Time: 30 minutes
Nutrition: 317 Calories | 28 g Protein | 9 g Fat Total | 33 g Carbohydrates | 73 mg Cholesterol | 2 g Dietary Fiber | 781 mg Sodium

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