09-26-2007, 08:11 AM
can you tell its a slow day at work for me.
mango chicken....yum
1 chicken breast
1/2 a mango
12 frozen green beans
A jigger of rum
A clove of garlic
Olive oil
Salt & pepper
PREPARATION:
Cut the chicken breast into 4 slices, trim away all fat and membranes, and flatten them with the blade of a knife.
Blanch the green beans in lightly salted water. Peel and thinly slice the mango. Lay slices of mango to cover over the chicken breasts, and three beans on each too. Roll up the breasts to make involtini and tie them with string. Sauté them in a lightly oiled non-stick pan, turning, until all the sides are browned.
Sprinkle them with the rum, season with salt and pepper, and cook over a low flame for 15 minutes. Remove them from the pan, remove the strings, cut the involtini into half-inch rounds, and serve.
The wine? I'd go with a white, perhaps a Sauvignon Blanc
mango chicken....yum
1 chicken breast
1/2 a mango
12 frozen green beans
A jigger of rum
A clove of garlic
Olive oil
Salt & pepper
PREPARATION:
Cut the chicken breast into 4 slices, trim away all fat and membranes, and flatten them with the blade of a knife.
Blanch the green beans in lightly salted water. Peel and thinly slice the mango. Lay slices of mango to cover over the chicken breasts, and three beans on each too. Roll up the breasts to make involtini and tie them with string. Sauté them in a lightly oiled non-stick pan, turning, until all the sides are browned.
Sprinkle them with the rum, season with salt and pepper, and cook over a low flame for 15 minutes. Remove them from the pan, remove the strings, cut the involtini into half-inch rounds, and serve.
The wine? I'd go with a white, perhaps a Sauvignon Blanc