Mango stuffed chicken in puffed pastry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Chicken breasts, boned |
| 2 | tablespoons | Chilled butter |
| ¼ | cup | Chopped chopped walnuts |
| small | Bunch chopped chives | |
| 4 | Sprigs French chopped | |
| Tarragon | ||
| 1 | tablespoon | Brandy |
| 2 | tablespoons | Heavy cream |
| Pepper | ||
| 1 | Firm mango | |
| 1 | tablespoon | Lemon juice |
Directions
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:
File