Heat 1 tbsp oil in a non-stick pan, add ginger, garlic, green chillies and sauté till garlic is lightly browned. Add onion and raisins and sauté for a minute.
Add chicken mince and mix well. Add salt and cook, stirring continuously, till the mixture dries up. Transfer the stuffing into a bowl. Grate mozzarella cheese into the bowl and set aside.
Cut the chicken breasts into thin slices. Pound each slice with a meat hammer.
Place the slices on the worktop and sprinkle little salt and crushed black peppercorns on them.
Heat the remaining oil in a non-stick pan.
Mix together chicken mince and cheese. Place a portion of this stuffing on each chicken breast and fold to make parcels.
Place the parcels in the pan, folded side facing down and cook till the underside turns golden.
Flip and cook further for 3-4 minutes or till the other side turns golden.
Pour chilli garlic sauce and tomato ketchup into the pan and coat the parcels well with the sauces.
Place spring onion green flowers on a serving plate, transfer the chicken parcels onto the plate and serve hot.