Longer days, warmer climates… it’s officially Chardonnay season and I have the perfect pairing for you! Whether you are a pork or chicken fan, this home-made mango chutney is the perfect filling for your meat treat.
The over-oaked Chardonnay ship has officially sailed. While one of California’s flagship wines still stands strong, the trend has shifted toward more of a fresh, food friendly style of this golden hued charmer. Featured as Wine Works go-to Chard of the season, Santa Barbara Winery Chardonnay is rich in tropical fruit but also carries a nutty backbone delivering the body everyone is looking for. Fifty percent of the wine aged with oak and the other half in contact with stainless steel gives this bottle the perfect balance.
Snatch this value and pair with chicken or pork. Below, I have offered a simple recipe representing the delicious marriage of sweet with a touch of heat. A pounded chicken breast or pork loin, butterflied and stuffed with fresh home-made mango chutney screams Spring better than the flowers getting ready to bloom outside. In the spirit of green landscaping our countryside, pick your favorite herb to garnish: mint, basil, and parsley are a few stellar options. White rice and steamed green beans are recommended sides to keep with the healthy theme.
Mango Chutney Stuffed Chicken Breasts – serves 2
- 2 chicken breasts
- 2 tbsp olive oil or butter
- 1 1/2 cups fresh mango chopped into small cubes
- 1 tbsp chile garlic sauce (can be found on Asian shelf in international foods aisle)
- 1 tbsp honey
- 2 tbsp minced parsley, mint, or basil
- Smoked paprika, cumin, salt, and pepper to coat skin of chicken
With a pairing knife, slit the chicken breast down the side and butterfly. Pound to 1/2 inch thick.
Meanwhile, heat a saucepan to medium. Coat pan with half the butter or oil listed above. Cook the mango until softened, about 5 minutes. Add chile garlic sauce and honey. Remove from heat and sprinkle with fresh green herb.
Stuff the chicken breast with mango chutney and hold together sides with toothpicks. Season the outer skin with rub listed above.
Heat skillet to medium on stove top. Toss the remaining oil or butter in pan. Cook the chicken for about 8 minutes on each side covered. Flip once. Serve when juices run clear an meat is cooked thoroughly – 15 to 20 minutes total.