Stuffed chicken breasts are one of those dinner options that seems intimidating but really isn't. With so many choices, from vegetables to fruits to breadcrumbs and cheeses, it's surprising that people don't stuff their breasts more often. There are two options when stuffing: You could either cut a little pocket into your chicken breast or you could flatten it and roll the stuffing up inside. I've done both and prefer the rolling version. It just seems easier, and the pounding of the chicken breast with a meat tenderizer helps release the day's worth of stress that's been building.
While I usually stick to vegetables and cheeses for my stuffings, Taste of Home had a recipe that included fruit in their stuffing. I'd done fruit before for Thanksgiving stuffings, but for some reason had never considered it when it came to a standard chicken dinner. I'm so glad I changed my tune because the sweet mangoes coupled perfectly with the salty chicken and Swiss cheese. They were so good together in fact, I think fruit stuffings could become a staple in the Richmond household.
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