Oven Baked Mango Chutney Stuffed Chicken Breast Recipe
I have a "thing" for sweet elements in my savoury dishes and this mango chutney stuffed chicken breast scratches that itch, it fuses simple European cooking with Indian flavours and I love it!
Servings 2 Servings
Calories 491kcal
Ingredients
- 2 Medium Chicken Breasts 350g Total
- 3-4 tablespoon Mango Chutney 75-85g
- 2 tablespoon Fresh Coriander
- Generous Pinch of Salt
- 2 tablespoon Ghee
- 1 teaspoon Mild Curry Powder
- ½ teaspoon Dried Fenugreek
Instructions
- Butterfly the chicken breasts by making a cut along the side of the breast and opening it like a book. Press the chicken with the side heel of your hand to flatten it a little.
- Season the cut side of the breast with a pinch of salt, then add half of the mango chutney, followed by half of the coriander.
- Repeat the process with the second breast, then secure the cut sides with a couple of toothpicks. This is not essential, but the chicken will "open up" as it cooks if you do not.
- Place the ghee in a small 15cm (6") saucepan, and melt it over a low-medium heat.
- Add the curry powder and the dried fenugreek leaves and stir; you do not want to cook out the spices, you just need to incorporate them with the ghee.
- Place the chicken breasts on a small baking tray, season the skin with a little more salt, then pour over the ghee mix and transfer to a preheated oven at 200°C or 390°F (fan mode) or 220°C or 430°F (non fan mode). Roast/bake for 20-25 minutes or until the chicken reaches an internal temperature of 73°C or 165°F.
Video
Nutrition
Serving: 1 | Calories: 491kcal | Carbohydrates: 22g | Protein: 55g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 182mg | Sodium: 215mg | Fiber: 1g | Sugar: 20g
