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Grain Fed Chicken Breast Stuffed With Basmati Rice, Mango And Coconut
Ingredients
- 4 x grain feed chicken breasts
- 30 ml oil
- 30 ml butter salt pepper For the Stuffing
- 15 ml extra virgin olive oil
- 15 ml butter
- 450 gm basmati rice
- 100 gm diced mango
- 200 ml chicken stock
- 50 gm non-sweetened grated coconut
- 1 x zest and juice of a lemon
- 100 gm white of leek brunoise
- 50 ml finely minced garlic
- 50 ml minced onion
- 2 sprg coriander, stems removed and minced salt pepper
Directions
- Put the oil and the butter into a heavy-bottomed pan over a medium-high heat. Add in the onions, garlic and leeks and allow them to caramelize, about 8 min. Then add in the basmati rice and cook for about 2 min. Add in the grated coconut, the lemon juice and zest. Add in the chicken stock and cook the rice till all the liquid has been absorbed.
- Remove the pan from the heat and turn the rice out of the pan into a dish to cold. Once cold, add in the diced mango and the coriander. Separate the stuffing into 4 equal parts.
- Take the chicken breasts and season the interior, stuff with the rice mix. Close. Set aside.
- Put the oil and butter in a heavy-bottomed sauteing pan. Sear the chicken over a medium-high heat till golden brown. Move the chicken to the oven to cook for 20 min.
- Once cooked, cut the chicken in two to show the basmati stuffing. Serve the chicken with deep fried plantain and curry vinaigrette.
- Preparation is moderate
- Preheat the oven to 375 degrees Fahrenheit
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