PREPARATION TIME: 15mins.
COOKING TIME: 45mins. SERVES: 4

INGREDIENTS: Mango Carob Sauce

1 tbsp butter
1⁄2 cup (75 g) chicken trimmings
1 onion, chopped
1 small carrot, diced
4 cloves garlic, crushed
1 tsp thyme leaves
1⁄4 cup (60 ml) Cavalier Antigua Rum (White)
1 cup (150 g) mango purée
1⁄4 cup (60 ml) heavy cream
Salt and pepper to taste

INGREDIENTS: Supreme of Chicken

4 chicken breasts, skinned, boned and
trimmed (trimmings saved for sauce)
1⁄4 tsp ground turmeric
1 egg
1⁄4 cup (40 g) Julie mango, diced
1 tbsp red pepper, diced
1 tsp parsley, chopped
2 tbsp heavy cream
Salt and pepper to taste

METHOD: Mango Carob Sauce

In a saucepan, heat butter over medium heat. Add the chicken trimmings, onion, carrot, garlic and thyme. Cook, stirring occasionally, until vegetables are tender. Add the rum and cook until reduced by half. Add the mango purée and reduce by half. Lower heat and fold in heavy cream. Strain Into a bowl, season with salt and pepper and set aside.

METHOD: Supreme of Chicken

Slit 3 chicken breasts lengthwise into butterfly shapes. Season and set aside. Cut the remaining breast into cubes for the mousseline. In a food processor blend the chicken cubes, turmeric, egg and herbs to form a paste. Pour into a bowl and add diced mangoes, pepper and chopped parsley. Mix gently and fold in the heavy cream. Spoon the mixture into a piping bag, pipe some of the mixture into the centre of each butterflied chicken breast. Roll the breasts into sausage shapes and wrap tightly with cling-film to seal and hold in place. Place wrapped chicken breasts in a pan of boiling water and simmer for 20 minutes. Remove the chicken from the hot water and place in a cold water bath to cool quickly. Set aside to rest before removing the cling-film. In a non-stick pan, heat the butter and fry the chicken rolls until golden brown all round. Slice with a sharp knife.

To Serve:

Serve with spinach rice and mango chutney