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1
Make Stuffing for Chests-Saute in butter: Raisins, green pepper, garlic, onion, coconut.
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2
Once softened, add bread crumbs, ground Ginger, diced mango, beaten egg and white wine.
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3
Mixture should be moist and thick.
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4
Rinse and dry each chicken chest.
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5
Place approximately 2-3 Tbls stuffing mixture in each one (amt will depend on size of chest and pocket).
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6
Place each stuffed chicken chest in 13 x 9 casserole dish.
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7
Brush each chest with 1 teaspoons Olive Oil.
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8
Add 1 cup each of White Wine and Chicken stock to dish.
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9
Bake approximately 45 min or until done and juices run clear.
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10
While chests are baking in oven - Microwave the Sweet Potatoes until soft.
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11
(Time is approximately of 5 - 7 min for 4 potatoes in 1100 watt microwave).
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12
When potatoes are done, remove from microwave and cool until easy to handle.
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13
Scoop potato into bowl.
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14
Mash until smooth.
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15
Add 2 Tbls.
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16
Butter, 1 Tbls Brown Sugar & 1 Tbls.
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17
Lime Juice.
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18
Mix well.
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19
Return to microwave to heat thoroughly (approx.
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20
2 min or less).
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21
To serve/plate Stuffed Chicken Chests -.
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22
Place large scoop of Sweet Potato mixture on individual plate.
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23
Just to side, touching the potatoes, place baked chicken chest.
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24
Top with approximately 1 Tbls.
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25
pan drippings, if desired.
