Parchment-Baked Breast of Chicken with Mango and Pistachio Rice

Total time: 45m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 617 Kcal


  • 4 chicken breasts (approx. 150 g each)
  • 2 mango, peeled, free of strands
  • 250 mange-tout
  • 1 tin corn kernels (sweetcorn, 285 g)
  • 4 baking parchment
  • 0.75 tsp. salt
  • a little pepper
  • 1.5 cm ginger, grated
  • 2 tbsp. tomato sauce
  • 0.75 dl orange juice
  • 1 tsp. liquid honey
  • 1 tbsp. dark soy sauce
  • 200 g perfumed rice
  • 20 g pistachios, chopped, roasted

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  • Cut the mangoes into approx. 5 mm slices. Make 4-5 deep incisions (approx. 1 cm) crossways into each chicken breast and push the mango slices into the incisions. Dice the remaining mango and spread around the centre of the baking paper with the sugar snap peas and drained sweetcorn, season. Lay the chicken breasts on top. Combine the ginger with the salsa, honey, orange juice and soy sauce and drizzle over the chicken. Fold the baking paper to form little pockets and tie with cooking string.
  • Bake for approx. 25 minutes in the centre of an oven preheated to 220°C.
  • Prepare the rice according to the instructions on the packet and stir in the pistachios prior to serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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