Stuffed Chicken Breast in a Soy & Herb Crust with Mango Orange Sauce

Heat the ghee and briefly sauté the Julienne vegetables. Cut the smoked tofu into small cubes and add to the vegetables. Season with Teriyaki marinade, salt and white pepper. Cut a pocket in the chicken breast and fill it with the vegetable mixture. Whisk the eggs and mix them with the herbs and soy sauce. Season the chicken breasts, coat with flour, dip in the egg mixture and fry on both sides until golden brown. Place the chicken breasts on a greased baking tray and bake in the oven at 160 °C for approximately 10 - 12 minutes. Bring the chicken stock, cream, mango cubes and orange juice to the boil and purée. Mix in the roux, add seasoning if necessary and sieve. Simmer for a further 2 minutes. Cook the rice in plenty of salted water, rinse under cold water and put it into a dish. Season with Mirin and salt, and heat up again in butter. Shortly before serving, mix in the coriander leaves.

Tip:
You can serve the chicken breasts with lime sauce instead of orange sauce. To do this, you need: 400 ml chicken stock, 150 ml cream, 50 ml lime juice, 4 – 5 tbsp. roux, salt and white pepper. Prepare the sauce in the same way as the mango orange sauce.