Ingredients
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1 teaspoon poultry seasoning or a mixture of 1/2 teaspoon thyme, 1/4 teaspoon sage and 1/4 teaspoon ground allspice
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
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4 large skinless, boneless chicken breasts halves
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1 tablespoon olive oil
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1/4 cup Major Grey's chutney
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1/4 cup canned mango nectar
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2 tablespoons dark rum
Directions
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Preheat the oven to 500°. In a small bowl, combine the poultry seasoning, salt and pepper. Rub the chicken with the oil and then the dry seasonings. Let stand for 30 minutes.
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Set the chicken breasts, skinned side up, in a baking dish and roast for 15 minutes.
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Meanwhile, in a food processor or blender, puree the chutney, mango nectar and rum. Brush the chicken with 3 tablespoons of the mango glaze and bake for about 10 minutes, until browned and cooked through. Transfer the chicken to plates and serve with the remaining glaze.