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Macadamia Chicken and Mango with Brussel Sprout and Potato Bake

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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For this recipe I made chicken breasts with the mango and macadamia sauce on top, and then baked them.

I wanted to make a type of frittata to go with it, but did not want to use eggs, so I teamed the brussel sprouts with potatoes, onions and grated cheese, flattened it in the pan and baked it under the grill.

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Makes: 4 servings

For the chicken
4 chicken breasts (about 500 g)
2 tbsp butter, softened
1 packet cream of chicken powder soup
½ cup macadamias, chopped

For the mango sauce
1 can mangoes, drained and reserving ¼ cup juice
¼ tsp ginger powder
¼ cup cream

For the brussel sprouts
450 g potatoes, peeled and chopped
About 9 brussel sprouts (250 g)
20 g butter
1 shallot, thinly sliced
1 tbsp horseradish cream
¾ cup cheese, grated

For the chicken
Preheat the oven to 180°/160° fan forced.

If the chicken breasts are very thick, cut them in half - I bought free range and they are very thick so I only bought two.

Place the chicken breasts into an ovenproof dish which has been slightly greased.

Mix the softened butter, macadamia nuts and the soup mix.


Place some of this on each piece of chicken.


Bake for about 20 minutes -do not overcook.

For the mango sauce
Puree the mangoes, the ¼ cup juice, and the ginger powder.


When the chicken is almost done, heat this until it comes to the boil.

Remove it from the heat and add the cream.

Pour over the plated chicken.

For the brussel sprouts
Cook the potatoes in boiling water until they are done -about 15 minutes (depending on how small you cut them).

Drain the water and put in a bowl. Mash them slightly leaving some small lumps, and add some of the cheese.


Cook the brussel sprouts in the same pot in boiling water for about 15 minutes or until cooked. Drain, leave to cool a bit and cut up.

Melt the butter in a pan (about 20 cm) and cook the onion for about 10 minutes.

Add this onion, the brussel sprouts, and the horseradish cream to the potatoes.

Stir until well combined.

Heat the pan again over a low heat and spread the potato/brussel sprout mixture into the pan, pressing down firmly on it.


Cook for about 10 minutes or until the base is hard.

Preheat the grill (you can do this after you finish the chicken if you cover the chicken to keep it warm) and add some grated cheese to the top.

Put the pan under the grill for about 5 minutes, or until the cheese is melted and starting to go a golden colour.

Leave for a few minutes, slice carefully and serve with the chicken and mango sauce.


#Brussel sprouts
I like this Recipe - 5
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