I bought a chicken to make stock when it was on sale and while I was preparing to cook it, I decided to cut off the breasts, give Charlie the wings and use the rest of the bird for stock. Welcome to mango and macadamia nut stuffed chicken breasts and I served it with a potato cake made from grated potato.
The stuffing is cream cheese, half a red chilli finely chopped, chopped mango and chopped and toasted macadamia nuts. These are my favourites so in they went. I baked them in the oven for 30 minutes and while they were baking, I cooked the potato cake.
I used a food ring to cook the potato cake but my ring is 3 inches high and I messed up the cake trying to flip it. I had to poke it down when I flipped. If I had a ring the proper size, I would have pressed it in and flipped and then removed it from the ring. I cooked it in duck fat – I know, genius.
I’m going to buy smaller food rings and I would be happy to serve this at a dinner party. Winner winner chicken dinner. I’ve always wanted to say that.
- 4 chicken breasts, skin on
- ¾ cup softened cream cheese
- 1 red chili, finely chopped
- ½ cup chopped macadamia nuts, lightly roasted
- ½ mango, chopped in very small cubes
- 1 tablespoon butter, melted
- salt and pepper
- Roast macadamia nuts on a baking sheet in an 180C/350F oven, set aside to cool.
- Mix softened cream cheese, chopped chili, mango and macadamia nuts together. (if prepping ahead of time, put in a container in the refrigerator)
- Preheat oven to 200C/400F
- Cut a pocket in the side of each chicken breast.
- Divide filling into four portions and place inside the pocket you've cut in the chicken. Pin the edges together with a toothpick or leave them open like I did.
- Brush chicken skin with butter, add sprinkle with salt and pepper.
- Place in the oven for about 30 minutes. Check them at 20 minutes. Internal temperature should be 75C/165F
This looks and sounds out of this world!
Don’t buy rings! I made that mistake several years ago at that really cool kitchen/restaurant supply shop in Chelsea in NYC, $14 for about the same size as a cleaned out food tin, both ends cut off. You need one of those can openers that don’t leave a sharp edge. And the best part, cans come in a variety of sizes so you needn’t settle.
“winner, winner, chicken dinner” – that made me grin. 🙂 Lovely dinner!!
Well, it’s 7am you got me drooling in front of the computer – I wish instead of going to work I could sit down with you and enjoy this beauty…
mango and macadamia… cannot get much better than that!
Hi Maureen. What a drool worthy meal. My food rings are tuna tins with both ends removed. Your potato cake is just the way I like them, nice and crispy brown.
What a great looking dish! Love mango, and macadamia nuts are always a treat. Those potatoes look excellent — and duck fat is the perfect thing to cook them in. 🙂
Yum, yum, yum! What a gorgeous dish. Charlie would have LOVED those wings! Very good for cleaning his teethie-pegs too. xx
lol…you are such a character maureen, & such a good cook….yumm!!
I love your mango and macadamia filling, these sound incredible! 🙂
Mouth watering. And those potatoes look perfect to me. And all so easy. Perfect all way round, Maureen!
Never thought of using mango as a stuffing ingredient, like the idea and your combination very much, you are so creative!
Looks stunning Maureen. When using my rings for potato cakes/rostis I poke them out straight away once they hit the pan. Otherwise, as you say the heat transfers to the ring and cooks the sides and stick to it! Very annoying. I just make them a little thinner so you can flip them, and have two!
I never used potato rings when making potato cakes. Your whole meal looks so good. What a great idea to stuff the chicken breast with mangoes and macadamian nuts.
Triple win! Happy doggy and happy John and Maureen =) What a fantabulous idea to use macadamia nuts and mango. Makes for one very tropical yummy chicken indeed!
I love those, “Hmm, I think I’ll just do this too!” moments of cooking which feel like a sudden left turn, but end up deliciously. I wouldn’t have thought to put mango and macadamia nuts together, but now it sound completely right. 🙂
Absolutely a winner in my book too. Love the idea of stuffing the chicken breasts – especially with nuts, fruit and cream cheese. And we love potato cakes smashed or not – very pretty!
It does sound like a winner of a recipe.
Yummy! I guess I know what I’m making for dinner today. Thanks for this good simple recipes.
It sounds like you got a lot of mileage out of that chicken you bought. I’ve been slicing pockets in chicken breasts and stuffing them recently too. It makes a great meal. I love how you have macadamia nuts in your chicken. And the potato cake looks so good! xx
Yum yum to those potato cakes. And the chicken looks so very tasty. Hard to keep it moist sometimes so this would do the trick. Have a great weekend. X
That filling looks and sounds amazing!
Maureen, everything about this meal is appealing. Crunchy, creamy, heat ‘n’ sweet, and of course duck fat. 🙂 Yes, you definitely came up with a winner!
The stuffing has the tropical flavors that I crave at this time of the year. Hubby will love it for dinner!!!!
Yikes this meal is amazing…the combination of mango and macadamia is genius, and yes, the duck fat is too!
This looks scrumptious!!! Am unusual combination of ingredients that look like they come together to make an awesome dish. Love this!
I love the sound of this. Anything with mango and I’m a huge fan. Serving inside the chicken sounds delightful!