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Categories:Viewed: 76 - Published at: 6 years ago
Ingredients
- 3 tablespoons mango chutney
- 1 teaspoon green peppercorn
- 1 teaspoon Dijon mustard
- 1/2 cup fresh orange juice
- 4 boneless skinless chicken breast halves
- 2 ripe plantains
- 1/2 papaya, sliced lengthwise
- cilantro, sprigs
Method
- Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
- In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
- Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
- Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
- Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
- Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
- Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.
