Stuffed chicken fry

STUFFED CHICKEN BREAST FRY

BY SONU

INGREDIENTS FOR STUFFING

·         Olive oil + butter – 1 tbsp

·         Finely miced garlic – 1 tbsp

·         Finely chopped palak/spinach – 1 cup

·         Grated paneer – ¼ cup

·         Salt and pepper to taste

·         Finely chopped coriander leaves – 1 tbsp [optional ]

METHOD

Heat olive oil +butter, sauté chopped garlic.

Add chopped spinach.

Cook till it’s water dries up.

Add salt n pepper. Mix well.

Add crumpled paneer and mix again.

Switch off the flame and let it cool it. Mix it gently.

 Add coriander leaves(opt)

Stuffing is ready

FOR CHICKEN BREAST:

• Chicken breast – 1 large
• Salt and pepper to taste
• Grated cheese as required
• Capsicum strips as required

METHOD

Make  a slit carefully and open the Chicken Breast (be careful, it should not tear apart)

Then pat it with wooden masher OR with back side of kitchen tablespoon to make it a little thin.

Sprinkle salt , pepper n little lemon juice over the pieces all over keep it aside to marinate for 10-15 minutes.

First Spread cheese on the chicken breast, then carefully arrange the stuffing, also arrange long sliced bell peppers on it. (Here U may use one asparagus also)

Now roll it carefully locking the stuffing inside as shown in pictures 

Seal with toothpick if require

In a non stick pan or a grilled pan cook it from all sides using a little oil. 

Volla it’s read

NOTE

1.     U may serve this many ways

2.     *Serve it whole with blanched veggies n salad leaves.

3.     U may serve it on the top of the sizzler with ur choice of sauce.

4.     OR U may cut n serve or as snack (shown in the pic)

5.     U may spice it up with mixed Italian herbs/ basil/ thyme/ celery n greater cheese on top while servin

6.     U may make it like pizza stuffing, for that use pizza sauce on chicken n arrange all mix veggies (capsicum, mashrooms, onion, )on it n sprinkle cheese. Seal it n coo

7.     U may make it in Chinese style also using Chinese sauces, assorted veggies and noodles as stuffing

I HOPE YOU ENJOY THIS RECIPE.

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