Chicken Stuffed with Mango and Cheddar
Chicken Stuffed with Mango and Cheddar
- Preparation time: 18 mins
- Total time : 38 to 43 mins
Ingredients
- 1/2 cup + 2 tbsp (155 mL) mango chutney, divided
- 1/2 tsp curry powder, or to taste
- 6 (about 6 oz/175 g each) boneless, skinless chicken breasts
- 1-1/2 cups shredded Canadian aged Cheddar cheese
- Pinch all purpose flour
- 3/4 cup finely chopped cashews
Preparation
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil.
In small bowl, combine 1/2 cup (125 mL) chutney and curry powder. Cut chicken breasts in half horizontally almost, but not all the way through; open like a book. Spread chutney evenly over each breast. Top with Canadian Aged Cheddar cheese on one side of each breast, leaving a 1/2-inch (1-cm) border uncovered. Sprinkle a pinch of flour over bottom border. Fold over the uncovered side and press edges together to seal contents.
Brush breasts evenly with remaining 2 tbsp (30 mL) chutney (chopping any large bits of mango). Firmly press cashews on top. Bake for about 20 to 25 minutes or until chicken is no longer pink and the coating is golden brown.
Makes 6 servings.
In small bowl, combine 1/2 cup (125 mL) chutney and curry powder. Cut chicken breasts in half horizontally almost, but not all the way through; open like a book. Spread chutney evenly over each breast. Top with Canadian Aged Cheddar cheese on one side of each breast, leaving a 1/2-inch (1-cm) border uncovered. Sprinkle a pinch of flour over bottom border. Fold over the uncovered side and press edges together to seal contents.
Brush breasts evenly with remaining 2 tbsp (30 mL) chutney (chopping any large bits of mango). Firmly press cashews on top. Bake for about 20 to 25 minutes or until chicken is no longer pink and the coating is golden brown.
Makes 6 servings.
- Keywords : Main Course; Dinner; Bake; Cheddar cheese; Chicken; Curry; Cashews;
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