Mango stuffed chicken in puffed pastry

Yield: 1 Servings

Measure Ingredient
4 larges Chicken breasts, boned
2 tablespoons Chilled butter
¼ cup Chopped chopped walnuts
\N small Bunch chopped chives
4 \N Sprigs French chopped
\N \N Tarragon
1 tablespoon Brandy
2 tablespoons Heavy cream
\N \N Pepper
1 \N Firm mango
1 tablespoon Lemon juice

Wash the chicken fillets & pat dry. Cover with waxed paper & flatten slightly with a meat mallet. Set chicken aside. In a small saucepan melt butter & saute walnuts & chives for 5 minutes. Remove pan from heat & stir in tarragon, cream, brandy & pepper. Peel & quarter mango. Place the mango sections in a buttered baking dish. Liberally coat each section with the walnut herb stuffing. Carefully lay a chicken fillet over each mango section & mold into a mound. Brush with lemon juice. Roll out the chilled pastry to ⅛" thick & cut to cover each chicken fillet as neatly as possible. Trim off any excess pastry. Bake chicken at 350 for 1 hour.

Filling:

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