Chicken Stuffed with Mango and Cheddar
Our dietitians' favouriteCanadian 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
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?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
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.
Tips
Canadian Cheddar cheese gets sharper with age. Various years of Aged Cheddar are available.
Learn more about
Nutritional information
Per serving| Energy: | 433 Calories |
| Protein: | 51 g |
| Carbohydrate: | 14 g |
| Fat: | 19 g |
| Fibre: | 0.7 g |
| Sodium: | 297 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 21 % / 236 mg |
| Niacin: | 89 % |
| Phosphorus: | 53 % |
| Vitamin B12: | 45 % |
| Vitamin B6: | 59 % |
