Chicken Fillet with Filling, Mango Sauce and Cilantro Rice

Ingredients

• 4 chicken breast fillets (about 140 g)
• 1 Carrot
• 1 Spring onion
• 80 g smoked tofu
• 1 Tbsp clarified butter
• 2 tbsp teriyaki sauce
• 2 Eggs
• 1 tbsp chives rolls
• 1 tbsp freshly chopped parsley
• 1 tbsp soy sauce
• Salt
• Pepper (freshly ground)
• flour (for coating)
• 2 tbsp Vegetable oil
• 125 ml poultry broth
• 4 tbsp heavy cream
• 4 tbsp orange juice
• 1 tsp Cornstarch
• 4 tbsp diced mango
• 150 g Basmati rice
• 2 tbsp butter
• 2 tbsp coarsely chopped cilantro

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Wash and pat dry the chicken breasts, then cut a pocket on each side. Peel and grate the carrot finely. Wash, trim, and slice the spring onion into rings; combine with the grated carrot in a bowl. Dice the tofu, add it to the vegetables, and season with teriyaki sauce, salt, and pepper. Fill the pockets. Beat the eggs on a plate and whisk in the herbs and soy sauce. Season the chicken breasts with salt and pepper, dredge them in flour, dip in the egg mixture, then sear both sides in hot oil until golden brown. Transfer to a parchment-lined baking tray and bake for about 10 minutes, turning once.

3. 3.

   For the sauce, bring the poultry broth, cream, and orange juice to a boil and blend with an immersion blender. Whisk the cornstarch into a small amount of cold water until smooth, then stir it into the simmering sauce. Add the mango cubes and season to taste. Remove from heat.

4. 4.

   Cook the rice according to package instructions in salted water. Finally, fold in butter and cilantro, then serve alongside the chicken breasts with the sauce.