Name: Stuffed Chicken with Mango, Pistachio and Cilantro
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 454 g (1 lb) of boneless chicken breast, cut into about four pieces; 1 to 2 ripe mangos, sliced into thin pieces; 90 ml (6 tablespoons) of unsalted pistachios, coarsely chopped; 125 ml (1/2 cup) of fresh cilantro, chopped; 30 ml (2 tablespoons) of olive oil; 2 red or orange bell peppers, cut into strips; 1 can of 398 ml unsweetened coconut milk; 15 ml (1 tablespoon) of curry powder; Lime juice; Salt and pepper, to taste

Ingredients

Preparation

Cut each chicken breast in half, without cutting all the way through, so that they can be opened like a wallet.
Stuff the inside with slices of mango, 15 ml (1 tablespoon) of cilantro, and 15 ml (1 tablespoon) of pistachios. Close the chicken breasts with toothpicks.
In a large skillet, heat 15 ml (1 tablespoon) of olive oil over high heat and sear the chicken breasts for about 5 minutes on each side. Set aside.
In the same skillet, pour in the remaining olive oil and sauté the bell peppers over medium heat for 3 to 4 minutes.
Add the coconut milk and curry powder, and stir well.
Place the chicken breasts in the sauce and simmer for 10 minutes over low heat, or until the cooking juices run clear or the meat thermometer indicates an internal temperature of 77°C (170°F).
When cooking is complete, add the remaining cilantro and pistachios, as well as the lime juice. Adjust seasoning to taste.
Serve with lemon-flavored basmati rice.

Stuffed Chicken with Mango, Pistachio and Cilantro

Preparation: 15 min

Cooking: 15 min

Servings: 4

The stuffed chicken with mango, pistachio, and cilantro is an original recipe that combines unique flavors. The chicken breasts, delicately stuffed with sweet mango and crunchy pistachios, are cooked in a creamy coconut milk sauce. Perfect for impressing your guests, this colorful and savory dish is ideal served with lemon-flavored basmati rice.