Monday, September 8, 2014

Cilantro & Cheese Stuffed Cumin Chicken with Mango Raita

This dish is an upscale recipe of south of the border flavours. Perfect to serve to guests but not too hard to make. Allow yourself about a half hour for preparation and 30 minutes for cooking. Ole
4 chicken breasts or one per person
Cilantro leaves
1 slice of mozzarella cheese per chicken breast
2 tsp ground cumin
Olive oil
Salt & pepper
1 mango cut in small cubes
1 cup of plain Greek yogurt
¼ cup of fresh chopped basil or mint
¼ tsp ground coriander
Juice of one lime

In a medium bowl, mix together the cubed mango, yogurt, chopped basil or mint, ground coriander and lime juice. Stir until well combined. Transfer the raita to a small serving bowl and chill until ready to serve.
 Slice the mango on either side of the pit. Cut off any bits remaining on the inside pit. Make small diagonal slices into the mango flesh but not through the skin. Turn the skin inside out to pop out the squares of mango. I like to prep all of the ingredients before I start working with the raw chicken. It just makes it easier to keep the bacteria at bay.

Cut a small pocket into each of the chicken breasts. Place a few cilantro leaves inside of the pocket. Add a slice of mozzarella cheese and sprinkle with salt. Use toothpicks to close the pocket for cooking. Sprinkle the outside of the chicken breast with salt & pepper and ground cumin.
Grill until no longer pink inside. Remove the toothpicks after grilling and before serving.

I had planned on grilling the chicken in the BBQ, but I had an unfortunate obstacle. I turned the sprinkler on the garden and ended up flooding the BBQ. I in turn had to cook the chicken in the oven.

Before cooking drizzle the chicken with olive oil. In this case bake until no longer pink inside.

Today’s chicken is being served with foil wrapped potatoes with peppers and onion and a creamy coleslaw. To make the potatoes in foil cut into cubes peeled potatoes, peppers and onions. Place the vegetables in a ziplock bag, add freeze dried parsley, salt and pepper and olive oil to the bag. Seal and shake to evenly coat all of the vegetables.

Pour into a large piece of foil. Grill or bake until fork tender about 30 to 40 minutes at 350 degrees F. You can serve the chicken with any side dishes you choose but these worked very well together and they did not make much mess either.

You can use my recipe for coleslaw here or use your own recipe. I love coleslaw with mint and apples and anise. They add a little sweet and make a great contrast to the cabbage.

This meal takes a little time but it is worth every minute
Bon Appetit

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