Cooking Instructions
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Step 1
To make the dressing, combine the
Mango-Peach Preserves (2 Tbsp)
,
White Wine Vinegar (2 Tbsp)
,
Lime (1)
, and
Dijon Mustard (1 Tbsp)
together in a small bowl and whisk to combine. While whisking, slowly pour in the
Extra-Virgin Olive Oil (1/4 cup)
and whisk until emulsified. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Grease the baking dish with 1 Tbsp of
Extra-Virgin Olive Oil (1 1/2 Tbsp)
to prevent sticking. Cut a piece of parchment paper that is slightly larger than the baking dish and brush one side with the remaining olive oil.
Step 3
Pat the
Boneless, Skinless Chicken Breasts (4)
dry with paper towels. Season each chicken breast with
Kosher Salt (3/4 tsp)
and
Ground Black Pepper (1/2 tsp)
and then brush 1 Tbsp of the
Mango-Peach Preserves (1/4 cup)
over each breast. Place the chicken in the prepared baking dish and tuck the
Lime (1)
wedges around the chicken. Cover with the parchment paper, oiled side down.
Step 4
Transfer the baking dish to the oven and bake until the chicken is cooked through and reaches an internal temperature of 160 degrees F (71 degrees C), 30 to 35 minutes.
Step 5
While the chicken is cooking, assemble the salad. Place the
Baby Greens (9 1/2 cups)
in a large bowl. Top with
Mango (1)
,
Red Onion (1/2)
, and
Candied Pecans (1 cup)
. Dress the salad and toss gently to combine. Divide the salad among four dinner plates.
Step 6
Slice the chicken breasts across the grain and place one breast on top of each plate. Serve warm or at room temperature.
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