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|Chicken breast||2 (with winglets)|
|Chicken||1 Ounce (For chicken &Stuffing)|
|Olives||5 (black & green)|
|Mango pulp||1⁄2 Can (5 oz)|
|Green chili||4 (Optional)|
|Onion||1 , chopped|
|Garlic||1 Tablespoon, chopped|
|Bacardi liquor||1⁄2 Pint (For poaching)|
|Chicken stock||1⁄2 Gallon (For poaching)|
|Tarragon leaves||1 (Garnish)|
|Snow peas||1 Tablespoon (Garnish)|
|Herb oil||1 Teaspoon|
Serving size: Complete recipe
Calories 2210 Calories from Fat 282
% Daily Value*
Total Fat 36 g55.6%
Saturated Fat 8.9 g44.6%
Trans Fat 0.1 g
Cholesterol 275.3 mg
Sodium 3458.3 mg144.1%
Total Carbohydrates 183 g61%
Dietary Fiber 15 g59.9%
Sugars 80 g
Protein 148 g295.1%
Vitamin A 325.1% Vitamin C 351.6%
Calcium 28.2% Iron 63.7%
*Based on a 2000 Calorie diet
Dbone the chicken breast with winglets and slit it.
Saute the chicken mince with onion and garlic keep aside.
Stuff the chicken breast with sauted mince put olives in the center.
Now roll it like roulade put in aluminum foil.
And poached it for 15 minutes.
Sauté onion and garlic chili put mango pulp let it boil.
Reduced it check the seasoning.
Make turn vegetables with potato,zuchinni,carrots and cook it.
Tream the snow peas and blanch it.
Keep aside herb oil and tarragon leaves.
Finish & Presentation
Cut the chicken breast into slant , on the left side of the plate put sauce in the bottom then arrange chicken breast, on right side of the plate arrange the turn vegetables.Garnish with tarragon leaves and herb oil. Wipe the palate and put up the plate for service.