2 jalapeño chile peppers, halved and seeded (wear plastic gloves when handling)
1/2 med onion, halved
2 cloves garlic, minced
1 slice (1/4” thick) peeled fresh ginger
1 T. extra virgin olive oil
1 T. white wine vinegar
1 tsp. jerk seasoning
1 tsp. ground allspice
4 boneless, skinless chicken breast halves
1/2 mango, peeled and finely chopped
1 T. chopped cilantro leaves

Preheat oven to 450 degrees F. Coat 13” x 9” baking pan with cooking spray. In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping machine a few times to scrape down inside of container. Spread jalapeño mixture on both sides of chicken breasts. Place into prepared baking pan. Bake 30 minutes or until thermometer inserted into thickest portion registers 170 degrees F and juices run clear. Place chicken onto 4 plates, and scatter mango on top. Sprinkle with cilantro.