Stuffed Chicken Breasts In Tomato Capsicum Sauce

Ingredients list for Stuffed Chicken Breasts In Tomato Capsicum Sauce

• 1 Chicken Breast
• 3 medium Tomatoes
• to taste Salt
• to taste White pepper powder
• 5 cloves Garlic
• 3-4 Spring onions
• 2-3 Green chillies
• 1 Green capsicum
• 1/2 cup Babycorns
• 10-15 Pistachios
• 1 cup Chicken mince
• 5 tablespoons Refined flour (maida)
• 2 tablespoons Cornflour/ corn starch
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Black peppercorns crushed
• 2 tablespoons Butter
• 2 tablespoons Oil
• 1 1/2 cups Tomato puree
• 1 tablespoon Honey
• 1 tablespoon Lemon juice
• for garnish Fresh mint leaves

Method

1. Slit open the chicken breasts and pat with the back of a knife. Season with salt and pepper powder. Wash and chop half the tomatoes and slice the rest into rings. Peel, wash and chop garlic and spring onions.
2. Wash deseed and chop capsicums. Remove stems, wash and chop green chillies. Wash and slice baby corn and blanch pistachio. Mix chicken mince, salt, pepper powder, baby corn, pistachios and salt. Place it over the flattened chicken breasts and roll. Make a batter with three tablespoons of refined flour, cornstarch, salt, pepper powder, and Worcestershire sauce. Dip chicken breasts in this and keep aside. Mix crushed black pepper with remaining refined flour. Roll chicken rolls in this.
3. Heat butter and one tablespoon of oil in a pan. Shallow fry the chicken rolls in it till golden. Add a quarter cup of water, cover and cook till done. In a separate pan heat remaining oil. Add garlic and spring onions and sauté. Add tomato puree and cook for two to three minutes. Add green chillies and capsicum and stir. Add honey, salt and chopped tomatoes. Stir and add lemon juice. Mix well.
4. To serve slice the chicken roll evenly. Place the slices on a plate and arrange the sauce alongside. Garnish with tomato rings and mint leaves.

Nutrition Info