PepPineango Chutney Chicken:
4 servings @ 280 cal/ea. — 1 hour
1 lb (4) boneless skinless Chicken breasts
1 Red Bell Peppers
1 cup Pineapple (fresh is best, freeze the rest)
1/2 medium red onion
1/2 lime or 2 tsp lime juice
4-6 sprigs fresh cilantro, chopped (optional)
Preheat oven to 350F.
Chop the onion, mango, pepper, and pineapple into relatively small chunks (I’d say medium-small).
Mix in cilantro and lime juice. Zest some of the lime peel if you used a fresh lime too.
Very carefully, slice a hole in each chicken breast, trying to make the cut bigger on the inside than the outside.
Stuff the PepPinango mix into the slitted chickens (there should be a lot left over), pinch the hole closed with your fingers, and place in (ungreased) baking dish.
Take 2/3 of what is left of your PepPinango, and put it in the blender/food processor for a quick two or three pulses – just enough for it to start turning liquidy.
Pour the liquidy PepPinango over the chickens, and place dish in the oven.
Bake for 40-45 minutes. (If you’re using a meat thermometer it should be 160F/70C – if you’re using your eyeballs the pink juices should have run clear)
Pour the leftover large-chunk PepPinango over the chicken when it’s done cooking in the oven.
Let cool, and then package up for freezing!