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Stuffed Chicken with Mango Buerre Blanc


This is a great way to clean up leftovers. Stuff chicken breasts with them! I defrosted 2 chicken breasts, then pounded them flat. I topped each with two slices of prosciutto, some herbed cream cheese (I mixed some up in a flash), and 5 asparagus spears per breast. Roll them up, holding them together with a couple toothpicks, and browned them in a little butter. Bake at 350 for 35-40 minutes for large chicken breasts. Slice and serve. Don't forget the toothpicks!

I had pureed some mangos in the morning for another recipe, so I decided to go all out and make a sauce for the chicken. I made a simple buerre blanc and added 1/4 c. of pureed mango. Now this was a "company pretty" dish. We enjoyed it with salad and some grilled polenta.


Mango Buerre Blanc

2 tablespoons shallots, finely minced
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
4 ounces unsalted butter, cut into pieces
Salt and pepper to taste

Combine shallots with the wine in a sauce pan. Reduce until syrupy. Add the lemon juice and reduce again. Remove from heat and whisk in one piece of butter. Slowly add all the pieces of butter until well combined. Stir in 1/4 c. pureed mangos and heat again over very low heat. Pour over chicken. This sauce would also be great with fish.

Comments (1)


Palma, everything you make/cook is "company pretty". This looks and sounds yummy.

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