My Profile
My Recipe Box
Ask Us a Question
Back to Recipes Main
PrintChicken Stuffed with Mango, Pistachio and Cilantro
The unique stuffed chicken recipe just explodes with flavour and texture by using crunchy pistachios, fresh sweet mango, coconut milk and curry.
![[+]](/images/uploads/recipes/2011/May/12/492_view.jpg)
Chicken Stuffed with Mango, Pistachio and Cilantro
1 lb
boneless chicken breasts halves
454 g
1 - 2
mangoes, finely sliced
1 - 2
6 Tbsp
pistachio nuts, unsalted and chopped
90 mL
1/2 cup
cilantro, fresh, chopped
125 mL
2 Tbsp
olive oil
30 mL
2
red pepper(s), cut into strips
2
or
2
orange peppers, cut into strips
2
1 can
coconut milk, unsweetened
398 mL
1 Tbsp
curry powder
15 mL
lime juice, to taste
salt, to taste
pepper, freshly ground, to taste
Preparation
Serves 4
Cook time :
15 min
|
Preparation time :
15 min
Chicken Stuffed with Mango, Pistachio and Cilantro
1
Cut each breast half horizontally, without cutting all the way through, and open like a book.
2
Stuff the breasts with mango slices, 15 ml (1 tablespoon) cilantro and 15 ml (1 tablespoon) pistachios. Close breast halves and secure with toothpicks.
3
In a large frying pan, heat 15 ml (1 tablespoon) olive oil and brown chicken breasts over high heat for about 5 minutes on each side. Set aside.
4
In the same pan, heat the rest of the oil and sauté peppers over medium heat for 3 or 4 minutes.
5
Add coconut milk and curry and stir well.
6
Add chicken to sauce and simmer 10 minutes on low heat, until juices run clear or a meat thermometer indicates an internal temperature of 165°F (74°C).
7
When the chicken is cooked through, add the rest of the cilantro and pistachios and the lime juice. Adjust seasoning to taste.
8
Serve with lemon basmati rice.
Leave a comment