Melted butter (for greasing)
1 large onion (150 g), cut into pieces
4 cloves of garlic
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 tablespoon salt
1/2 cup vinegar (120 ml)
2 cups water (480 ml)
1 1/2 cups ripe mango, cut into cubes (300 g)
2 tablespoons lime juice
1 medium chicken breast (1.5 kg), cleaned
1 cup ripe mango, cut into cubes (200 g) for decorating
Melted butter (for greasing)
1 large onion (150 g), cut into pieces
4 cloves of garlic
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 tablespoon salt
1/2 cup vinegar (120 ml)
2 cups water (480 ml)
1 1/2 cups ripe mango, cut into cubes (300 g)
2 tablespoons lime juice
1 medium chicken breast (1.5 kg), cleaned
1 cup ripe mango, cut into cubes (200 g) for decorating
Precalibrate the oven to 180°C (medium)
Grease a medium-sized baking dish with melted butter
In a blender, mix together the onion, garlic, cinnamon, black pepper, salt, vinegar, and water until smooth
In a small bowl, temper the mango with lime juice and fill the chicken breast
Cross the chicken's legs and tie them with a piece of twine, leaving two long ends
Join the sides of the opening where the filling was introduced by crossing them with toothpicks
Pass one end of the twine through three toothpicks, join the other end, and tie it up
Place the chicken in the prepared baking dish, brush with the reserved seasoning, cover with aluminum foil, and bake until tender (approximately 50 minutes)
Remove the foil and broil, basting occasionally, until golden brown (approximately 45 minutes)
Transfer the chicken to a serving platter, discard the twine and toothpicks
Decorate with mango cubes around it and serve with the baking dish sauce
346 calories per portion
