Ingredients:4 skin-on chicken breasts
4 slices cheddar cheese
150g pinapple, cut into small cubes
1 ripe mango
Salt and pepper
Glaze:
2 tablespoons honey
2 tablespoons Dijon mustard
3 tablespoons olive oil
Method:
1. Cut the mango and remove the flesh and place in a food processor.
2. Blend until a smooth puree is formed. Keep aside.
3. Preheat the oven to 180°C.
4. Mix the ingredients for the glaze until well incorporated.
5. With a small sharp knife, carefully make a slit along the chicken breast without cutting completely through.
6. Season the cavity of the chicken breast with salt and pepper before stuffing with a slice of cheese.
7. Place the chicken breasts on a roasting tray and season all over with salt and pepper.
8. Brush the glaze liberally on the chicken breast and roast for 25 minutes, until the top goes golden brown.
9. Serve with some pineapple cubes and the mango sauce.
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