Tag-Archive for » mango «
A quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side. You can also use your favourite sweet chilli brand and just add some sriracha or other spicy chilli to make it more spicy if you like more spice than sweet like me. I served mine over stir fried vegetables for a lower carb meal, but it would also be great with vegetable noodles or fried rice.
Ingredients
4 chicken breasts
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
4 slices prosciutto 
2 mangoes, peeled and sliced into thick slices
olive oil
Mango Sauce
1 mango, peeled and chopped
2 garlic cloves, crushed
2 tablespoons honey
3 tablespoons sweet chili sauce (read my intro for tips)
Directions
1. Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.
2. Combine black pepper, cumin and paprika in a small bowl.
3. Sprinkle mix over chicken.
4. Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.
5. Heat a little olive oil in a pan brown chicken on both sides.
6. Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min’s or until chicken is cooked through.
Mango Sauce
1. Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min’s or until sauce has thickened slightly.
2. Remove and blend or process sauce to make a smooth puree like mixture.
Serve chicken breasts drizzled with sauce. Enjoy!!
Très Délicieux
All photos taken by me unless otherwise stated.
Be sure to check out my new YouTube channel The Real Female Flying Chef
This is a wonderful sauce recipe, I served ours over tuna steaks and paired really well with them. I will look forward to trying this with some white fish fillets next time. I also took the chefs advise and added sweet chili sauce to the mix to give it a bit of a kick, which I thought was a fantastic addition to the sauce. To view more photos of this recipe or to read all the reviews please click here. This chef has some fantastic recipes so be sure to check out more of them while you are there.
Ingredients
1 Large ripe mango, peeled and flesh removed from the stone (can use equivalent de-fro
sted from frozen mango)
1 Tablespoon olive oil or canola oil
1 Small onion, finely diced or 1/2 medium sized onion, finely diced
2 Teaspoons chicken stock powder, can use two crumbled stock cubes instead
3 Teaspoons balsamic vinegar
1 Pinch pepper
4 Tablespoons chopped fresh coriander leaves (cilantro leaves)
(I also added a 2-3 tablespoons of sweet chili sauce to give it a bit of heat.)
Method
1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
Serve over fish or chicken. I served ours over tuna steaks with an avocado salsa and some prawns and it was a delicious meal.
All photos taken by me unless otherwise stated.
