Stuffing chicken can be a fun departure from the same old chicken dinner, and all the different options out there mean you could whip up a different stuffing every night.
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.
Tropical chicken bundles
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 4 thin slices deli ham
- 4 slices Swiss cheese
- 1 mango, chopped
- 1-1/2 cups Panko breadcrumbs
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
- Flatten the breasts with a meat tenderizer to 1/4-inch thickness. Sprinkle both sides with salt and pepper and set aside.
- In a small bowl, whisk together the mustard and honey. Spread two tablespoons of the mustard mixture over one side of each breast. Place one slice of ham, one slice of cheese and a spoonful or two of the chopped mango on top of the mustard side.
- Roll the chicken up over the mango and secure with toothpicks. Brush each bundle with the remaining mustard mixture.
- Dip each bundle into a bowl of breadcrumbs and place in the baking dish. Bake for 45 minutes or until the chicken is no longer pink in the middle. Discard toothpicks and serve.