| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | French | Poultry | 1 | Servings |
INGREDIENTS
| 4 | lg | Chicken breasts, boned |
| 2 | tb | Chilled butter |
| 1/4 | c | Chopped chopped walnuts |
| sm | Bunch chopped chives | |
| 4 | Sprigs French chopped | |
| Tarragon | ||
| 1 | tb | Brandy |
| 2 | tb | Heavy cream |
| Pepper | ||
| 1 | Firm mango | |
| 1 | tb | Lemon juice |
INSTRUCTIONS
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 1/8" 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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