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