Roast Chicken With Mango Rum Glaze Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Poultry seasoning *,
1 tbsp: Olive oil,
1 tsp: Salt,
1/4 cup: Major Greys chutney,
1/2 tsp: Black pepper,
1/4 cup: Canned mango nectar,
4 large: Chicken breast halves,
2 tbsp: Dark rum,
-skinned and boned,
Directions:
* or a mixture of 1/2 tsp thyme, 1/4 tsp sage, and 1/4 tsp ground
allspice
1. Preheat the oven to 500 F. In a small bowl, combine the poultry
seasoning, salt and pepper. Rub the chicken with the oil and then the
dry seasonings. Let stand for 30 min.
2. Set the chicken breasts, skinned side up, in a baking dish and
roast for 15 min.
3. Meanwhile, in a food processor or blender, puree the chutney, mango
nectar, and rum. Brush the chicken with 3 tbs of the mango glaze and
bake for about 10 min, until browned and cooked through. Transfer the
chicken to plates and serve with the remaining glaze.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
allspice
1. Preheat the oven to 500 F. In a small bowl, combine the poultry
seasoning, salt and pepper. Rub the chicken with the oil and then the
dry seasonings. Let stand for 30 min.
2. Set the chicken breasts, skinned side up, in a baking dish and
roast for 15 min.
3. Meanwhile, in a food processor or blender, puree the chutney, mango
nectar, and rum. Brush the chicken with 3 tbs of the mango glaze and
bake for about 10 min, until browned and cooked through. Transfer the
chicken to plates and serve with the remaining glaze.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Tags
Poultry