So I was on a coconut buzz the other night and craving some breadcrumbed, cheese stuffed, delicious moist chicken, this is what I came up with. It’s inspired by the mango salsas that I absolutely adore in the summertime, but because summer has not quite hit our shores, mangoes and capsicums (bell peppers) remain a little too expensive at the moment. As a result, I have cheated and used preserved mangoes and capsicums which worked really well and were delicious. However, as with everything fresh is always best and I don’t doubt that they will make this dish even tastier when they’re available.
This makes two servings of chicken breast, but you can easily change the quantities depending on the size of your
breasts chicken breasts and depending on how stuffed you want them to be. General rule: 1 and a half tablespoons of filling per chicken breast.
-2 Skinless, boneless chicken breasts (Free range is so important if you can manage it!)
-1/2 Red capsicum
-1/4 small mango
-1/3 small red onion
-2 tablespoons thick coconut cream
-Dessicated coconut and egg *each optional to coat
1. Preheat your oven to 180ºC and lightly oil a baking dish- you don’t need much due to the liquid content of the stuffing.
2. Place your chicken breasts in the dish and using a small but sharp knife, make a careful incision into the breasts to make them into pockets. Be careful not to go all the way to the other side or your filling will come out. It won’t affect flavour or anything if it does it just makes it much messier to clean up!
3. Slice the mango, capsicum and onion into small cubes, and mix in a bowl with the coconut cream.
4. If you are using egg to help stick your coconut “crumbs” then mix it in a shallow dish with a pinch of salt and coat the chicken in the mix before coating in dessicated coconut. If you’re using coconut on it’s own or not doing any coating then skip this step.
5. Fill the chicken “pockets” with the salsa mix. Depending on how full you want them it may be useful to use toothpicks to help hold them together a bit.
6. If you want plain coconut over the top, simply sprinkle it over. If the breasts are a bit dry and the coconut is not sticking then either use a little of any remaining coconut milk or a beaten egg (as at step 4) to moisten them before sprinkling it over.
7. Bake in the oven for 20 to 25 minutes, depending on the thickness of the chicken breasts and how deep you have cut the pockets. If you’re brave or skilled enough to be able to turn the chicken breasts without spilling stuffing everywhere, then do that half way. If you have it and want a particularly moist chicken it also helps to cover the tray with tinfoil, though bear in mind that this will reduce the crispiness of the coconut topping if you’re doing that.