Caribbean Chicken Recipe
Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine
Ingredients
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves
1/4 cup duck sauce
1/4 cup marinara sauce
1 teaspoon mango hot sauce
3/4 cup fresh pink grapefruit juice, divided
1 cup Italian seasoned bread crumbs
1 ripe nectarine, pitted and sliced
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
