Mango season seems to be so short that I want to make the most of it while it lasts. Mango is not only good for desserts and salads. It’s also great for sauces and other savory dishes. In the past I’ve used mango to make guacamole (which is great, by the way) for stuffed chicken. For this #mangomania month I wanted to recreate that recipe but with more local ingredients.
Yesterday I went to my local market to get the chicken breasts that I would use and the ingredients for the stuffing. One of the things I love about the markets here is that the butchers prepare the meat to your specifications right in front of you. I told the lady who I always buy the chicken from that I needed a chicken breast to stuff. She picked a big one, skinned it, boned it and cut it half making a perfect filet ready to be stuffed. You don’t get this kind of attention at the supermarket.
After that I got the rest of the ingredients that I needed, mangoes, poblano peppers, squash blossoms and panela cheese. Originally I was thinking about using chipotle peppers for the sauce, but the poblano peppers sounded like a better idea. And it was! The combination of flavors was delicious.
- 1 chicken breast, skinned, boned and cut in half
- 250 grms squash blossoms, chopped, washed and drained
- ½ white onion, chopped
- 100 grms panela cheese, cut in thick slices
- olive oil
- 1 Kent, Tommy Atkins or Haden mango, skinned and seeded
- 1 poblano peper, roasted, skinned and seeded
- ¼ white onion
- 1 garlic clove
- pinch of rosemary
- pinch of cilantro
- salt and pepper to taste
- Pre-heat oven to 175° C
- Drizzle olive oil over chicken breast and season to taste. Set apart
- In a medium skillet heat olive oil and saute chopped onion. Add squash blossoms and immediately turn heat off. Season to taste and stir.
- Stuff chicken breasts with the squash blossoms and panela cheese.
- Heat more olive oil in a heavy skillet that can be used in the oven. I always use a cast-iron skillet.
- Sear the chicken breasts and cover with foil. Note: You can use a couple of tooth picks to keep the breast from opening and the stuffing from spilling out.
- Place in the oven and cook for about 30 minutes.
- In the meantime, using a blender or food processor make the sauce with the mango, poblano pepper, onion and garlic.
- Pour in a sauce pan over high heat and bring to a boil.
- Reduce heat to low, add rosemary and cilantro and season to taste. Simmer for 10 minutes. Let it cool a little before serving.
- When the chicken is cooked, take it out of the oven and cut it in medallions.
- Serve some sauce on a plate and place the medallions on top. Cover with more sauce.
- Serve with Mexican rice and enjoy.
The previous picture is my entry to this week’s Black and White Wednesday, an event created by Susan of The Well-Seasoned Cook, and hosted by her this week as well. Please check out the guidelines to participate.
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