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Hot Pepper Jellies

100% Natural product made in Costa Rica

Spicy hot to enhance the flavor of your food

Parve Kosher certified product

Cordon Bleu Chicken Breasts with Chile-Jelly Mango Sauce

You need 

  • 4 chicken breasts boneless, and without the skin 
  • Olive oil
  • Salt and pepper
  • Worcestershire sauce (Lea and Perrins)
  • 1 jar of  Chile-Jelly Mango 
  • 4 slices of ham (smoked if you like)
  • 4 slices of white cheddar or mozarella cheese
  • 4 strips of bacon
  • 1 cupof heavy cream 


Press the chicken breasts carefully so they will be thin but not torn.


Sprinkle with salt, pepper, worcestershire sauce and Chile-Jelly Mango.        


Place a slice of ham and a slice of cheese over the chicken breast. 


  Roll the chicken breast and roll the strip of bacon around. Hold with toothpicks.

If the jelly spreads out don´t worry, as it will help brown the breast and give it a lot of flavor. 

Fry the breasts in a skillet with the olive oil, trying to cover all sides. 

Once golden, place them in a plate. Leave aside.  


For the sauce 

To the juices in the skillet add the rest of the Chile-Jelly Mango and move it around, scraping all the drippings. Once it starts to boil, add the heavy cream and let it boil for a minute. 

Place the chicken breasts back in the skillet so they will finish cooking at low heat for about 10 minutes. 

Platter and serve as you wish. You can cut the breast in rounds, or serve it whole in the dish.