| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | September 1 | 1 | Servings | |
INGREDIENTS
| 2 1/2 | T | White-wine vinegar |
| 1/3 | c | Olive oil |
| 1 1/2 | lb | Smoked boneless chicken |
| breast* skinned and cut | ||
| into 3/4-inch | ||
| pieces | ||
| 3 | Firm-ripe mangoes, up to 4 | |
| 48 | Fresh mint leaves, about | |
| 48 | Wooden picks, about | |
| Garnish: mint sprigs |
INSTRUCTIONS
available at some butcher shops and specialty foods shops. In a small bowl whisk together vinegar, oil, and salt and pepper to taste. In a resealable plastic bag combine chicken with oil mixture and marinate, chilled at least 8 hours or overnight. Cut mangoes by slicing just to sides of each pit and with a 3/4-inch melon-ball cutter scoop flesh from mango halves. (There should be about 48 mango pieces.) Mango may be scooped 8 hours ahead and chilled, covered. Just before serving, assemble hors d'oeuvres by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each pick and arrange on a platter. Sprinkle hors d'oeuvres with freshly ground black pepper if desired and garnish with mint sprigs. Makes about 48 hors d'oeuvres. Gourmet September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3023
Calories From Fat: 1624
Total Fat: 181.6g
Cholesterol: 1108.9mg
Sodium: 7330.7mg
Potassium: 2615.2mg
Carbohydrates: 143.3g
Fiber: <1g
Sugar: 63.9g
Protein: 199.4g