Roast chicken with mango rum glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Poultry seasoning * |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 4 | larges | Chicken breast halves skinned and boned |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Major Grey's chutney |
| ¼ | cup | Canned mango nectar |
| 2 | tablespoons | Dark rum |
Directions
* or a mixture of ½ tsp thyme, ¼ tsp sage, and ¼ 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