Mango Glaze Stuffed Chicken Breasts
Nevis, West Indies
2 Boneless, skinless chicken breasts
1 Ripe Mango, peeled and diced
Juice of 1 freshly squeezed lime
1 Tablespoon finely chopped pistachios
1/2 Scotch Bonnet pepper minced finely
1 Clove garlic minced finely
2 Ounces (Dried) Chorizo sausage minced
4 Tablespoons Mango Chutney
4 Ounces Orange juice
2 Tablespoon butter
1 Tablespoon peanut oil
1. Preheat the oven to 375 degrees
2. Combine all ingredients except the oil, butter, chutney, and orange juice into a mixing bowl and mix well.
3. Cut a pocket along the length of the chicken breast with a sharp knife (#ad).
4. Stuff mixture evenly onto each breast, do not over-stuff
5. Heat the butter and oil in a saute pan until hot, add the chicken, pocket-side down first, to brown all over.
6. Place into the oven for 20- 25 minutes or until cooked through.
7. Take the reserve juices from the saute pan and roasting pan and whisk in the mango chutney and orange juice, and reduce by 25%.
8. Allow chicken to rest for a few minutes and the pour over the now reduced mango glaze sauce
9. Serve the chicken with rice and peas and dilled beets
Mangoes improve skin and hair health
The vitamin A in mangos is also key for the development and maintenance of multiple types of epithelial tissues, including skin, hair, and sebaceous glands. The latter, which are attached to hair follicles, help keep hair moisturized and healthy. (In animal research, a Vitamin A deficiency (#ad) has been tied to hair loss.) One cup of mango also supplies about 75% of the daily minimum vitamin C intake. This nutrient is needed to produce collagen, a type of tissue that gives skin its elasticity and helps prevent wrinkles and sagging.