Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons red bell pepper, finely diced
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup mango, finely diced
- 1 small habanero pepper, seeded and minced
- 1 teaspoon lime zest
- 1/2 cup heavy cream
- 1 tablespoon butter
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 190°C (375°F).
- In a bowl, mix mango, red bell pepper, cream cheese, habanero, cilantro, lime zest, and a pinch of salt.
- Butterfly each chicken breast to create a pocket.
- Stuff each chicken breast with the mango mixture and secure with toothpicks.
- Heat olive oil in an oven-safe skillet and sear chicken for 2–3 minutes per side.
- Transfer skillet to oven and bake for 20–25 minutes until chicken reaches 74°C (165°F).
- In a saucepan, melt butter, add heavy cream, and simmer for 3–4 minutes.
- Add lime zest, adjust seasoning, and remove from heat.
- Let chicken rest for 5 minutes, remove toothpicks, and serve topped with lime cream sauce.
Notes
- Wear gloves when handling habanero peppers to avoid irritation.
- Adjust spice level by reducing or replacing the habanero.
- Do not overcook chicken to maintain juiciness.
- Searing enhances flavor and color.
- Let chicken rest before serving to retain juices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 115 mg
