Sweet and Spicy Caribbean Chicken

1 teaspoon paprika 

1 teaspoon onion powder 

1 teaspoon garlic granules 

1 teaspoon dried parsley 

1/2 teaspoon dried oregano 

1 teaspoon salt 

1 teaspoon pepper 

4 boneless, skinless chicken breast fillets 

4 tablespoons duck sauce 

4 tablespoons passata 

1 teaspoon mango chutney 

180ml fresh pink grapefruit juice, divided 

120g seasoned breadcrumbs 

1 ripe nectarine, stone removed and sliced 

Directions to Prepare
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Preheat oven to 190 C / Gas 5. Line a baking dish with baking parchment.

In a large bowl, mix together paprika, onion powder, garlic granules, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, passata, mango chutney and 60ml of the grapefruit juice. Coat chicken evenly with sauce mixture. Place breadcrumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.

Bake in preheated oven for 15 minutes. Turn the chicken, pour 120ml grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
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