How to make Kale Stuffed Chicken - "Kale cooked with garlic, corn kernels and cheese and stuffed into chicken breasts and cooked"

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Khredded kale

Cuisine : Fusion

Course : Main Course Chicken

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Kale Stuffed Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Kale Stuffed Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Mammalam Murungakai, Five Spice Chicken Stir-Fry, Spicy Chicken, Chicken Cutlet with Vegetables.

Kale Stuffed Chicken Recipe Card

Kale Stuffed Chicken
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Prep Time : 31-40 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kale Stuffed Chicken Recipe

  • Boneless chicken breasts 2

  • Khredded kale 2 cups

  • Olive oil 4 teaspoons

  • Garlic cloves finely chopped 4

  • Salt to taste

  • Sweet corn kernels 1/3 cup

  • Cheddar cheese 1/2 cup

  • Crushed black peppercorns to taste

  • Chicken stock 1/2 cup

  • Refined flour (maida) 1 tablespoons

  • Lemon juice 1 1/2 teaspoons

Method

Step 1

Heat two teaspoons olive oil in a non-stick pan, add kale, garlic and salt, mix well and cook till kale is soft and garlic is fragrant.

Step 2

Add corn kernels and cook, stirring for two minutes. Transfer the mixture into a bowl and cool. Add cheese and mix well.

Step 3

Cut the chicken breasts horizontally into two parts. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a three inch pocket. Repeat with the remaining chicken breast.

Step 4

Stuff kale mixture into the chicken breasts.

Step 5

Heat another non-stick pan.

Step 6

Rub the stuffed chicken breasts with the remaining oil and sprinkle salt and crushed peppercorns on them.

Step 7

Place chicken breasts in the pan and cook on low heat till the chicken is fully done and is golden from both sides.

Step 8

Transfer the chicken onto a serving plate.

Step 9

Combine chicken stock and flour in a bowl, mix well and add to the same pan. Mix and cook till the sauce thickens, scraping off all remaining bits of the chicken.

Step 10

Remove from heat, stir in lemon juice and add salt and crushed peppercorns. Mix well.

Step 11

Pour the sauce over the stuffed chicken breasts and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.