Mango Stuffed Chicken In Puffed Pastry

Trials can devastate us because we are often looking as to how they are affecting our lives. Yet when we can die to self and desire God’s glory as a result of them, we are given an entirely different outlook. We can actually rejoice if we know God’s name, God’s glory is being magnified as witnessed through our response to the trial. Specifically how? When others see our Christlike attitude – gratitude verses complaining, kindness verses anger, faith verses anxiety, contentment verses greed and joy verses bitterness – God is glorified. It means very little when godly character and spiritual fruit only appear when things are going well in our lives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	French	Poultry	1	Servings

INGREDIENTS

4		Chicken breasts, boned
2	T	Chilled butter
1/4	c	Chopped chopped walnuts
		Bunch chopped chives
4		Sprigs French chopped
		Tarragon
1	T	Brandy
2	T	Heavy cream
		Pepper
1		Firm mango
1	T	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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