Baked Mango Chicken

The combination of sweet and spicy never fails to amaze me. The trick is to make sure that neither of these flavors is too overwhelming.

What you need:
1 lb. chicken breast tenders (or any other kind of chicken. This is just what I usually buy)
1 can mango slices (or fresh mango, sliced, although the juice in the can is good for the marinade)
1 T. (or more) lemon juice
a bit of the following spices:
chili powder
black pepper
garlic powder
bay leaves
thyme
basil
(optional: a bit of Sprite, Sierra Mist, or 7up)

What to do:
In a gallon size plastic bag combine lemon juice, seasonings to taste (I tend to use twice as much garlic than anything else), a bit of mango juice syrup stuff from the can, and some Sprite. The liquids don't have to be a perfect amount, just make sure there's enough to cover and moisten the chicken.
You can add the mango slices at the marinade step or wait to add them later. I personally like to marinate the chicken with the mango slices because I think it adds more flavor. Add chicken and let marinate in the fridge for at least 3 hours.

Preheat the oven to 350 degrees, and pour contents of bag into a baking dish (I use a 9x9 Pyrex). Bake 40-50 minutes, turning over chicken pieces in the marinade several times while baking (every 15 minutes or so).

I like to serve this dish on a bed of slightly seasoned rice.

Enjoy!
-Mimi-