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Caribbean Chicken
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
Ingredients
- 11 teaspoon paprika
- 11 teaspoon onion powder
- 11 teaspoon garlic powder
- 11 teaspoon dried parsley
- ½ teaspoon dried oregano½ teaspoon dried oregano
- 11 teaspoon salt
- 11 teaspoon pepper
- 44 boneless, skinless chicken breast halves
- ¼ cup duck sauce¼ cup duck sauce
- ¼ cup marinara sauce¼ cup marinara sauce
- 11 teaspoon mango hot sauce
- ¾ cup fresh pink grapefruit juice, divided¾ cup fresh pink grapefruit juice, divided
- 11 cup italian seasoned bread crumbs
- 11 ripe nectarine, pitted and sliced
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- 2
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.
- 3
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.
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