Mango stuffed Chicken Serves: 6 Ingredients: 4 skinless chicken fillets cut into chunks 2 tsp olive oil 1 leek, thinly sliced 600g ready made tomato and mascarpone pasta sauce 125g button mushrooms, halved 125g red pepper, cored, seeded and sliced 1 x 375g ready rolled puff pastry Beaten egg, to glaze Potatoes and vegetables, to serve Tip: Any tomato based pasta sauce will work with this recipe Method Preheat the oven to 200ºC/400ºF/Gas 6. Cut a pocket along the length of the chicken breast with a sharp knife. Insert slices of mango into the pocket. Sprinkle the mango and the chicken breast with the limejuice and season. Wrap the Parma ham around the chicken breast, overlapping on the underside of the chicken breast. Heat the butter and oil in a pan and when foaming, add the chicken, pocket-side down first, to brown all over. Place into the oven for 15- 20 minutes or until cooked through. For the red pepper relish, place all of the relish ingredients into a small saucepan over a medium heat and simmer for ten minutes, or until the peppers and onions are cooked. Serve the chicken with the red pepper relish and mash flavored with fresh coriander.

Preparation Time 15 minutes. Cooking Time Approx. 25 minutes. Temperature Gas Mark 6, 200ºC, 400ºF Nutritional Analysis Typical nutrient content per portion excluding serving suggestions: Energy 1640 kj / 368 kcal Fat 19 g Iron 4.4 mg