| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 1 |
|
250 g tub Ricotta cheese |
| 1 |
tb |
Curry paste |
| 1/2 |
|
Red pepper; finely chopped |
|
|
Salt and freshly ground black pepper |
| 50 |
g |
Creamed coconut; block/pack |
|
|
; (reconstituted with |
|
|
; 150ml ( 1/4 pint) |
|
|
; boiling water) |
|
|
; (2oz) |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Mango; peeled, destoned |
|
|
; and sliced |
| 1 |
|
Lime; juice of |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Using a sharp knife cut into the side of the chicken breast to make a
pocket.
Mix together the ricotta cheese, curry paste, red pepper and season with a
pinch of salt and a little black pepper
Pack this filling into the pockets of the chicken breasts.
Place in a shallow casserole dish.
Reconstitute the creamed coconut, add the chopped onion and pour over the
chicken.
Cover with foil and bake in the preheated oven for 35 minutes.
Uncover and lay over the sliced mango, sprinkle with lime juice and bake
for a further 5 minutes before serving.
Notes:
Served with boiled rice and cucumber raita.Garnish with watercress.
NOTES : A taste of the exotic, the mango and coconut compliment each other
beautifully.
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