Tropical Chicken Breasts

Categories: Main Dishes, Chicken

Yield: 8

Preparation time: 25 minutes

Cooking time: about 45 minutes

Chicken is combined with ripe, juicy mango in this company casserole from Isabel Campabadal's cooking school in Costa Rica.

Ingredients: 8 boneless, skinless chicken breasts (about 6 oz each) - 4 cloves of garlic, minced - 1 tb worchestershire sauce - 1 tsp salt - 1/2 tsp pepper - 4 slices black forest ham - 1 large ripe mango - 1/2 cup all purpose flour - 1/2 tsp dried thyme - 1/4 cup unsalted butter - 1/4 cup brandy - 2 onions, sliced - 1 cup each dry white wine and chicken stock - 1 tsp curry powder - 2 tb chopped fresh parsley

Directions: Place chicken breasts between 2 large pieces of waxed paper; pound with a mallet or rolling pin to flatten. In small bowl with back of a spoon, blend together garlic, Worcestershire sauce, and half of the salt and pepper until well combined. Spread 1 side of each chicken breast with some of garlic mixture. Cut ham slices in half; place slice of ham on top of each chicken breast. Peel mango. Cut half of mango away from pit in 1 piece; cut into 8 wedges. Place 1 wedge of mango near edge of each chicken breast. Roll chicken breasts up to enclose ham and mango; secure with bamboo skewers or tie with string. In small shallow bowl, combine flour, thyme and remaining salt and pepper. Coat each chicken roll with flour mixture. In large skillet, melt butter over medium-high heat. Add chicken rolls; cook 5 to 7 minutes, turning, until browned on all sides. Add brandy to skillet. Immediately hold lighted match to inside edge of skillet to ignite brandy. When flame goes out, remove chicken rolls to plate; set aside. Add onions to skillet; cook over medium heat 5 minutes, stirring often, until softened. Stir in wine and stock; bring to boil over medium-high heat, scraping up any brown bits from bottom of skillet. Cut remaining mango away from pit; cut into small pieces. Add mango to skillet, along with curry powder. Stir well, then return chicken rolls to skillet. Bring to boil. Reduce heat to medium; simmer, covered, 30 minutes or until chicken is no longer pink inside, turning chicken once and stirring sauce occasionally. Stir in parsley. Taste sauce and adjust seasonings. Remove skewers or string from chicken rolls. Serve chicken with sauce spooned over top.

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