Poulet Kenneth And Gloria
|Hulled strawberries||450 Gram, washed|
|Hulled raspberries||225 Gram, washed|
|Hulled blackberries||225 Gram, washed|
|Lemon juice||10 Milliliter|
|Lemon peel||5 Milliliter, grated|
|Boneless, skinless chicken breasts||1020 Gram (6 Breasts, 170 Gram Each)|
|Peeled mangoes||2 , diced|
|Camembert cheese||170 Gram|
|Melted butter||30 Milliliter|
Place the berries in a food processor.
Process into a puree.
Press through a fine sieve and place into sauce pot.
Stir in the sugar until dissolved.
Add the lemon juice and peel.
Bring to a boil, reduce heat and simmer until sauce has yielded 1 1/2 cups (375 ml).
Pound the chicken breasts very flat; top with mango and 1 oz (30 g) cheese.
Fold and roll to completely encase the filling; hold together with tooth picks.
Brush with melted butter and cover with wax paper.
Bake in a preheated 350°F (180°C) oven for 20 minutes; remove toothpicks.
Plate the chicken, smother with sauce and serve.