New Update
| Main ingredients | Boneless chicken breasts, Refined flour, Chicken stock, Smoked paprika, Garlic powder, Onion powder, Dried mango powder, Crushed black peppercorns, Red chilli powder, Dried mixed herbs, Lemon, Sweet corn kernels, Spinach, Grated cheese |
| Cuisine | Fusion |
| Course | Main course chicken |
| Prep time | 35-40 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 4 boneless chicken breasts
- 3-4 tablespoons oil
- 2 tablespoons refined flour
- 3 cups chicken stock
- Salt to taste
- Salad to serve
- Spice mix
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon green chilli powder
- 2 teaspoons onion powder
- 2 tablespoons dried mango powder
- Salt to taste
- Crushed black peppercorns to taste
- 1½ teaspoons red chilli power
- 2 teaspoons dried mixed herbs
- 1 lemon, halved
- 3-4 tablespoons oil
- Stuffing
- 2½ tablespoons oil
- 4 teaspoons finely chopped garlic
- 2 medium onions, finely chopped
- Salt to taste
- Crushed black peppercorns to taste
- ¾ cup boiled sweet corn kernels, coarsely crushed
- 4 cups finely shredded spinach leaves
- 1 cup grated mixed cheese
Method
- Slit the chicken breasts vertically in half without cutting it through.
- To make the spice mix, combine together smoked paprika, garlic powder, green chilli powder, onion powder, salt, crushed black peppercorns, red chilli powder and dried mixed herbs on a plate. Squeeze the juice of lemon and add oil and mix till well combined. Rub this mixture well over all the sides of the chicken breasts. Set aside to marinate for 10-15 minutes.
- Meanwhile, to make the stuffing, heat oil in a non-stick pan, add garlic and onions, mix saute till translucent.
- Add salt and mix well. Add crushed black peppercorns, mix and saute till the onions turn golden brown.
- Add crushed corn and spinach leaves and mix well. Cook for 1-2 minutes. Take the pan off the heat and transfer into a bowl. Add cheese and mix till well combined.
- Stuff each chicken breasts with a portion of the prepared stuffing, fold it half.
- Heat 3-4 tablespoons oil in a shallow non-stick pan. Place the chicken breasts in it and cook on high heat for 3-4 minutes, flip and cook the other side for 3-4 minutes as well.
- Reduce the heat to medium, sprinkle 2-3 tablespoons water, cover and cook for 8-10 minutes.
- Drain the chicken breasts out and place on a plate.
- Heat the oil remaining in the pan. Add refined flour and mix well. Cook for 1-2 minutes.
- Add chicken stock, mix and cook till the mixture thickens. Adjust salt and mix. Strain the mixture into another shallow non-stick pan. Cook for 1-2 minutes. Switch the heat off.
- To serve one portion, place a portion of the salad on a serving plate. Place a chicken breast in the centre and drizzle some of the sauce over the chicken. Serve hot.
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