Stuffed Chicken Breasts

Hello friends,

Welcome back. The dish I’m posting today is very quick and easy to prepare and can be served as a main course with baked potatoes or garlic bread and salad, as well as a starter with salsa. Do try out this amazing dish and don’t forget to post your comments at the bottom section of the page. Happy cooking 🙂

Stuffed Chicken Breasts

(Serves 4)

Ingredients

1. Chicken Breasts boneless- 2 nos
2. Butter- 1 tsp + 1 tsp for frying
3. Garlic- 2 cloves, crushed
4. Black Pepper pwd- 1/2 tsp
5. Red chili flakes- 1/2 to 1 tsp (depends on desired spiciness)
6. Dried Oregano- 1/2 tsp
7. Salt to taste
8. Lemon juice- half lemon

Stuffing

1. Shredded Mozzarella Cheese- 1 cup + 1/4 cup)
2. Spinach leaves- 1/2 bunch, stems removed
3. Black Pepper pwd- 1/2 tsp
4. Salt- to taste
5. Chili garlic sauce- 3 tsp
6. Hot Sauce- 1 tbsp (adjust according to preferred spiciness)
7. Frozen sweet corn- 3/4th cup
8. Butter- 1 tsp

Salsa Sauce–

1. Tomatoes- 3 medium, chopped into small pieces
2. Onion- 1 small, chopped into small pieces
3. Jalapeno peppers- 2 nos, apply some oil on them, grill in hot oven for 5 mins or roast them over direct flame. Peel skin after cooling and chop roughly.
4. Garlic clove- 1 nos, chopped
5. Coriander leaves- 3 sprigs
6. Lemon juice- 1/4th tsp
7. Salt- to taste
8. Olive oil- 2 tbsp

Method

Step 1. Place each chicken breast on a chopping board covered with plastic wrap. Place another sheet of plastic wrap on chicken and pound them with a rolling pin to flatten them. (refer to picture above)

Step 2. Melt 1 tsp butter and add to it salt, pepper, crushed garlic, lemon juice and oregano. Rub this mixture well into the pounded chicken breasts.

Step 3. Leave to marinate till you prepare the stuffing.

Step 4. Wash and blanch spinach in salted boiling water for around 30 seconds. Drain and chop.

Step 5. Heat butter in a pan, add the spinach and corn, season with salt and pepper pwd. Fry for 2 mins on high. Add sauces. Cook till dry. Let cool. Add the 1 cup cheese and mix well.

Step 6. Put half the stuffing on each chicken breast, sprinkle some more cheese on top and roll it firmly. Wrap it firmly in cling wrap making sure the filling is completely sealed. Keep in fridge for an hr to set.

Step 7. Preheat oven at 180 degrees C. Remove chicken roll from fridge and remove the cling wrap. Heat the remaining 1 tsp butter in a pan and fry the chicken on high heat for 1-2 mins till it has browned and then flip and cook the other side too for a minute or 2 till it has browned evenly.

Step 7. Remove in baking pan. Immediately transfer to the preheated oven and grill for 10 mins each side. (If you want a more brown effect you can sear it again in pan after removing from oven, on high heat for 1-2 mins)

Step 8. In blender put all ingredients of salsa sauce and blend coarsely. Heat olive oil in pan and add the blended mixture. Fry for around 5 mins on high till water has reduced and u get desired consistency.

Step 9. Cut chicken breasts diagonally and serve them hot with the prepared salsa sauce. They can also be served with baked potatoes or garlic bread and salad.