Caribbean Honey-Spiced Chicken with Mango

¼ cup honey

¼ 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

1½ teaspoons garlic salt

½ teaspoon ground cinnamon

½ teaspoon freshly ground black pepper

½ teaspoon ground allspice

4 boneless, skinless chicken breast halves

1 tablespoon vegetable oil

Spread oil in a 9-by-13-inch baking pan. Heat oven to 375 degrees.

Whisk the honey, lemon juice and lemon peel in a small bowl. Remove ¼ 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 reserved honey-lemon mixture in the work bowl of a food processor or blender. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Arrange chicken breasts in pan and bake about 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.

Serves six.

Wisconsin Natural Acres Honey