Ingredients:
For chicken
- 4 chicken legs or 2 large chicken breast, 2 - 2 1/2 lb (1 - 1.25 kg);
- 1 tablespoon cognac/brandy;
- 3/4 teaspoon sea salt;
- 4 pieces 3/4” (2 cm) square x 4” (10 cm) fontina or any soft cheese;
- 1 tablespoon vegetable oil;
- 1 tablespoon honey;
-
For asparagus
- 8 oz (250 g) fresh asparagus;
- 1 1/2 cups (360 ml) water.
For mango sauce
- 4 large wiped yellow mangoes;
- 1/4 teaspoon lemon zest;
- 1 tablespoon lemon juice;
- 1/2 teaspoon cane sugar, adjust to taste.
Recipe:
Serving for 4
For chicken
- Clean, bone chicken and pad dry;
- Pound chicken between 2 plastic food wraps;
- Add sea salt and cognac/brandy, at least 1 hour before cooking;
- Preheat oven to 450˚F (235˚C);
- Wrap cheese with boneless chicken;
- Sew chicken close with tooth picks;
- Add vegetable oil in a sauté pan over medium high heat;
- Sear them 2 minutes on each side or until golden brown when oil gets hot;
- Cover to avoid splashing;
- Place the whole sauté pan in the oven;
- Lower to 400˚F (200˚C);
- Roast until the juice runs clear when pierce with a knife (about 10 minutes);
- Coat with honey and put it back in the oven under the broiler;
- Keep an eye on it to avoid burning until golden brown and crispy;
- Take it out and let rest before slicing to 3/4” (2 cm) thick;
- Serve warm with asparagus and mango sauce.
For asparagus
- Use the tip of the asparagus, about 5” (12 cm);
- Heat 1 1/2 cups (360 ml) salted water in a sauce pan;
- Blanch asparagus for 1 minute when water comes to a boil;
- Take them out and set aside.
For mango sauce
- Peel and cut mango to 1/2” (1.5 cm) cubes;
- Add lemon zest and lemon juice;
- Put it in food processor until puree consistency;
- Add cane sugar, adjust to taste.