|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|
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.
Serving size: Complete recipe
Calories 2234 Calories from Fat 303
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 8.9 g44.6%
Trans Fat 0.1 g
Cholesterol 275.3 mg91.8%
Sodium 3644.3 mg151.8%
Total Carbohydrates 184 g61.4%
Dietary Fiber 15.6 g62.6%
Sugars 80 g
Protein 148 g295.1%
Vitamin A 326.9% Vitamin C 351.6%
Calcium 30.1% Iron 67.4%
*Based on a 2000 Calorie diet