4 lg Chicken breasts, boned
2 tb Chilled butter
1/4 c  Chopped chopped walnuts
sm Bunch chopped chives
4    Sprigs French chopped
Tarragon
1 tb Brandy
2 tb Heavy cream
Pepper
1    Firm mango
1 tb Lemon juice

Wash the chicken fillets & pat dry. Cover with waxed paper & flatten
slightly with a meat mallet. Set chicken aside. In a small saucepan
melt butter & saute walnuts & chives for 5 minutes. Remove pan from
heat & stir in tarragon, cream, brandy & pepper. Peel & quarter
mango. Place the mango sections in a buttered baking dish. Liberally
coat each section with the walnut herb stuffing. Carefully lay a
chicken fillet over each mango section & mold into a mound. Brush
with lemon juice. Roll out the chilled pastry to 1/8″ thick & cut to
cover each chicken fillet as neatly as possible. Trim off any excess
pastry. Bake chicken at 350 for 1 hour.

Filling: