| 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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