Fallen Souffle

This chicken is REALLY good. It so simple to put together with ingredients that can be stored in your pantry or freezer and it is healthy for you! A winning combo! You dirty one pan as all the mixing and baking are done in one baking dish which I always appreciate. I tweaked this recipe from a Martha recipe in which she uses peaches and some other ingredients but I loved the simple taste of these few ingredients. I also had frozen mangoes instead of peaches so figured that would be just as good. The mangoes get soft and the onions carmelize…ooo so good. Definitely a keeper. I added some leftover brown rice and steamed broccoli for a perfect well rounded meal.

Ginger and Mango Chicken
1 bag (1 pound) frozen mangoes, unthawed
1 onion, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger (I used the crushed ginger from Trader Joe’s)
2 tablespoons soy sauce
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked rice, for serving

1. Preheat oven to 450 degrees. Place mangos and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce; toss to coat.

2. Spray chicken with Pam/olive oil; season with salt and pepper. Arrange chicken skin side up among mangoes and onions.

3. Roast until chicken is opaque throughout and registers 160 degrees.on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 30-40 minutes. Serve chicken with white rice, mangoes, and onions.

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This entry was posted on Friday, January 18th, 2008 at 11:35 am and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.