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Recipe by John See
Serves 2 |
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Wow your guests with this palate-pleasing dish. It looks like it takes hours but can be made in minutes.
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| Ingredients: |
- 2 x 120g chicken breasts
- A pinch of salt and pepper
- A pinch of sugar
- 1/2 cup cooked Heavenly Rice
- 60g tomato, seeded and cut into strips
- 60g mango, cut into strips
- 45g unsalted butter, diced
- 1 tbsp virgin olive oil
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Mango chilli dip
- 80g mango, diced
- 40g cucumber, diced
- 10g red chilli, sliced
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- A pinch of salt and ground black pepper
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| Method: |
- Combine all the ingredients for the mango chilli dip.
- Flatten the chicken breast with the back of a knife until it is 1/2 cm thick. Season with salt, pepper and sugar
- Mix together the Heavenly Rice, tomato, mango and butter. Divide the rice mixture into two portions.
- Spread one portion of the rice mixture over the chicken breast. Roll up the chicken to enclose the filling. Tightly wrap the chicken up in cling film. Tie a knot in the cling film at each end.
- Repeat step 4 with the other piece of chicken.
- Heat a pan of water until boiling. Gently lower the stuffed chicken into the water and simmer for 4 minutes.
- Remove the chicken and peel away the cling film.
- In a pan, heat the oil until hot. Lightly sear the chicken on all sides until golden brown.
- Serve with mango chilli dip.
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