Chicken Stuffed with Mango and Cheddar

Name: Chicken Stuffed with Mango and Cheddar
Yield: 6 servings
Ingredients: 2/3 cup (160 mL) mango chutney; 1/2 tsp (2 mL) curry powder; 6 boneless skinless chicken breasts about 6 oz (175 g) each); 1 1/2 cups (375 mL) shredded Canadian Aged Cheddar cheese; of all-purpose flour; 3/4 cup (180 mL) finely chopped cashews

Our dietitians' favourite

Canadian Aged Cheddar cheese is the perfect complement to the exotic flavours of East Indian cuisine. Plenty of mango chutney is a must!

Prep: 15 min - 20 min
Cooking: 20 min - 25 min

Yields 6 servings

Ingredients

2/3 cup (160 mL) mango chutney
1/2 tsp (2 mL) curry powder
6 boneless skinless chicken breasts about 6 oz (175 g) each)
1 1/2 cups (375 mL) shredded Canadian Aged Cheddar cheese
of all-purpose flour
3/4 cup (180 mL) finely chopped cashews

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C). Line a rimmed baking sheet with foil.

In small bowl, combine 1/2 cup (125 mL) chutney and curry powder. Cut chicken breasts in half horizontally almost, but not all the way through; open like a book. Spread chutney evenly over each breast. Top with Canadian Aged Cheddar cheese on one side of each breast, leaving a 1/2-inch (1-cm) border uncovered. Sprinkle a pinch of flour over bottom border. Fold over the uncovered side and press edges together to seal contents.

Brush breasts evenly with remaining 2 tbsp (30 mL) chutney (chopping any large bits of mango). Firmly press cashews on top. Bake for about 20 to 25 minutes or until chicken is no longer pink and the coating is golden brown.