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1
Preheat oven to 350 degrees F.
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2
In saute pan over medium heat, add the butter and melt.
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3
Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes.
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4
Then flip and sprinkle with seasoning salt and roast in the oven until cooked through.
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5
The internal temperature should be 160 degrees F on an instant-read thermometer.
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6
Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt.
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7
Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes.
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8
Finish in the oven as necessary.
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9
The internal temperature should be 160 degrees F on an instant-read thermometer.
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10
Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.
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11
Blanch all of the vegetables separately in boiling, salted water until crisp-tender.
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12
Remove and shock in an ice bath.
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13
Drain and set aside.
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14
Just before you are ready to serve, heat a large saute pan over medium-high heat.
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15
Add the olive oil and heat.
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16
When the oil is hot, add the vegetables and saute until heated through.
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17
In large pot, boil the potatoes until tender.
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18
Drain well.
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19
In mixing bowl, combine all ingredients until blended well.
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20
Pipe decoratively from a pastry bag or dollop with a large spoon.
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21
Saute the shallots in olive oil until translucent.
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22
Add the mango, water, and vinegar.
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23
Cook for 30 seconds on high heat and add remaining ingredients.
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24
Remove from the heat.
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25
Serve at room temperature.
