Mango Stuffed Chicken Breasts With Mango Glaze

Mango Stuffed Chicken Breasts
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Please Read Cooking Method Carefully

Pemos Restaurant
Nevis, West Indies
August 09, 2009


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

Cooking Method:

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.
4.  Stuff mixture evenly onto each breast, do not overstuff
5.  Heat the butter and oil in a 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 sauté pan and roasting pan and whisk in the mango chutney and orange juice, and reduce by 25%.
8.  Allow chicken to rest fro a few minutes and the pour over the now reduced sauce
9.  Serve the chicken with rice and peas and dilled beets

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