The Orgasmic Chef

Mango and Macadamia Nut Stuffed Chicken Breasts

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.

Mango and Macadamia Nut Stuffed Chicken Breasts
Recipe Type: Main
Cuisine: Australian
Author: Maureen Shaw
Prep time:
Cook time:
Total time:
Serves: 4
This easy dinner can be prepped ahead of time and then popped in the oven for 30 minutes.
Ingredients
  • 4 chicken breasts, skin on
  • 3/4 cup softened cream cheese
  • 1 red chili, finely chopped
  • 1/2 cup chopped macadamia nuts, lightly roasted
  • 1/2 mango, chopped in very small cubes
  • 1 tablespoon butter, melted
  • salt and pepper
Instructions
  1. Roast macadamia nuts on a baking sheet in an 180C/350F oven, set aside to cool.
  2. Mix softened cream cheese, chopped chili, mango and macadamia nuts together. (if prepping ahead of time, put in a container in the refrigerator)
  3. Preheat oven to 200C/400F
  4. Cut a pocket in the side of each chicken breast.
  5. 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.
  6. Brush chicken skin with butter, add sprinkle with salt and pepper.
  7. Place in the oven for about 30 minutes. Check them at 20 minutes. Internal temperature should be 75C/165F
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