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Cut the chicken in half down the backbone then spread open. Lift the skin of the breast and slide a mango cheek under and repeat until there is no mango left.
Place the celery and sliced onion into an oven tray then put the mango stuffed chicken on top, pour over a splash of olive oil, season with salt and pepper then bake at 190c for 40-45 minutes.
Toss together the mixed leaves, chopped skinned tomatoes and cucumber.
Cut the chicken into pieces and serve with the salad and dress with pan juices.
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