- 2 jalapeno chile peppers
- 1/2 small onion
- 2 cloves garlic
- 1 slice fresh ginger
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 skinless, bone-in chicken breast halves
- 1 mangos – peeled, seeded and diced
- 1 tablespoon chopped fresh mint leaves
- Preheat the oven to 450 degrees F. Coat a 13 inch x 9 inch baking pan with cooking spray.
- 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 container.
- Spread the jalapeno mixture on both sides of the chicken breasts. Place them, skinned side up, in the prepared baking pan.
- Bake for 30 minutes, or until a thermometer inserted in the thickest portion registers 170 degrees F and the juices run clear.
- Place the chicken on plates and scatter the mango on top. Sprinkle with the mint.