Stuffed Chicken Breasts

Flambéed chicken packets served with wine sauce. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Chicken Breast, spinach blanched
Cuisine American
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Stuffed Chicken Breasts

  • 2 Chicken Breast
  • spinach blanched
  • 2 leaves Spinach blanched
  • 4 tablespoons Herbed goat cheese grated
  • 2 tablespoons Butter
  • 2 tablespoons Refined flour (maida)
  • to taste Salt
  • 1/4 teaspoon Cinnamon powder
  • 1/4 teaspoon Black peppercorns crushed
  • to flambe Whisky
  • 2 tablespoons Butter
  • 2 tablespoons Garlic paste
  • 2 tablespoons Dill broken
  • 3 tablespoons Onion paste
  • 4 tablespoons Red wine
  • 1 1/2 tablespoons Brown sauce (8 to 8)
  • 1/4 teaspoon Cinnamon powder
  • 1/2 teaspoon Black peppercorns ground
  • to taste Salt
  • 3 tablespoons Fresh cream


  1. Wash and wipe dry chicken breasts and flatten. Wash spinach leaves and blanch. Place on each chicken breast. Grate cheese and spread evenly on each breast. Roll in the sides to resemble a packet.
  2. To make coating, sieve flour well and crush peppercorns coarsely. Mix the flour with peppercorns, salt to taste and half the cinnamon. Roll the packets in this seasoned flour.
  3. Heat butter and fry these packets till golden brown. Flambé with whisky and keep warm.To prepare sauce, heat butter. Add garlic paste and sauté. Add roughly broken fresh dill and continue to sautéAdd onion paste and sauté till light brown. Add red wine and stir. Add brown sauce and keep stirring.Add remaining cinnamon powder, pepper powder and salt. Lower the heat and add fresh cream. Stir and remove from heat.
  4. Slice the cooked chicken breasts and arrange them on the serving plate. Spoon the sauce over and serve hot with sautéed fresh vegetables of your choice.

Nutrition Info

Calories 1087
Carbohydrates 33.8
Protein 76.9
Fat 71.5
Other Fiber 5.2gm