Chicken Breast with Mango and Stuffing

Chicken Breast with Mango and Stuffing
ingredients:

½ pound of chicken breast cut into thin strips

seasonings:

2% of the weight of the meat salt
1 lemon, juice only
1 tablet of broth
1 cup of hot water to dissolve the bouillon

filling:

4 large mangoes Aden cut into thick strips
300 grs. of sliced ​​ham
300 grs. Brazil nut or cashew or ground
10 prunes without pits

Note:

The ham is to put out the rolls. to fasten with toothpick.

  The meat broth is to be used dissolved in a pan with water.

If you prefer you can place the ham inside the rolls open and above
The stuffing. It's my favorite.

Cooking the kernels of the sleeves, with the broth.

  How to Prepare:

Season the chicken files, allow to stand for half an hour, then dry thoroughly.
Open each chicken fillet, one put a thick slice of mango with 2 tablespoons crumbs (crushed cashews), plum wrap well and roll out the ham secure with toothpick.
Separately cook the kernels of mango with half a liter of water and broth, leave the fire until reduced by half, and let it cool before using.

Arrange the rolls on a baking sheet, one beside the other, place the broth over the strained mango already cold.

Take to bake in the oven 150 º C for weak 30'minutos or even blush.

Before removing from oven put on top of each chicken roll a slice of mozzarella, leave until melted.

The rest of the sleeve is left after cooking puree in a blender to form a thick purée.

Place the rolls on a platter lined with lettuce leaves, sprinkle over the mango puree, or serve on the side.