Mango Chicken Pockets Recipes

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

MANGO CHICKEN POCKETS

Steps:

• Heat 1 tablespoon of oil in a frypan. Cook onion and garlic until softened. Remove from heat.
• Peel and slice mangoes, reserving any remaining flesh for the sauce.
• Flatten chicken slightly. Sprinkle pepper over. Spread onion and garlic evenly inside chicken. Arrange mango slices over onion and garlic. Fold one side of chicken breast over to enclose filling. Secure with toothpicks.
• Cook fillets in remaining oil for at least 5 minutes on each side.
• Combine sauce ingredients in a small pan (mango, honey garlic and coriander). Add a little stock or water. Cook until slightly thickened. Pour sauce over cooked chicken.
• Serve with a crisp salad and jacket potatoes.

CHICKEN OR LAMB PATTY POCKETS

Steps:

• Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

CALIFORNIA CHICKEN POCKETS

Steps:

• Cook and drain broccoli.
• In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
• In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
• Refrigerate for at least 1 hour to blend.
• To serve, spoon approx 1/2 cup mixture into each pock bread half.

EASY CHICKEN POCKETS

Steps:

• Mix chicken, cream cheese, soup, milk, salt & pepper.
• Separate dinner rolls into 8 squares on cookie sheet.
• Spoon chicken mix into 1/2 of each square, fold over and seal.
• Brush with melted butter.
• Place in oven at 350 for 25 minutes.

EASY MANGO CHICKEN

Steps:

• Pound chicken breasts to 1/4" thick.
• Saute green pepper and shallots in butter.
• Add chicken.
• Saute till done.
• Remove chicken from skillet.
• Add bouillon, mango chutney, orange juice, water and ginger.
• Stir.
• Simmer for 5-10 minutes until sauce thickens.
• Return chicken to skillet with cubed mango.
• Heat through.