How to make Stuffed Chicken Breasts In Tomato Capsicum Sauce -
Chicken stuffed rolls served with tomato and capsicum sauce .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Tomatoes (टमाटर)
Cuisine : American
Course : Snacks and Starters
For more recipes related to Stuffed Chicken Breasts In Tomato Capsicum Sauce checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Ragi Kadboli Buttery Corn Chaat Cheese Potato Masala Sandwich Tres Leches
Stuffed Chicken Breasts In Tomato Capsicum Sauce Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Stuffed Chicken Breasts In Tomato Capsicum Sauce Recipe
Chicken Breast 1
Tomatoes 3 medium
Salt to taste
White pepper powder to taste
Garlic 5 cloves
Spring onions 3-4
Green chillies 2-3
Green capsicum 1
Babycorns 1/2 cup
Pistachios 10-15
Chicken mince 1 cup
Refined flour (maida) 5 tablespoons
Cornflour/ corn starch 2 tablespoons
Worcestershire sauce 1 teaspoon
Black peppercorns crushed 1 teaspoon
Butter 2 tablespoons
Oil 2 tablespoons
Tomato puree 1 1/2 cups
Honey 1 tablespoon
Lemon juice 1 tablespoon
Fresh mint leaves for garnish
Method
Step 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.
Step 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.
Step 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.
Step 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
Calories : 1307 Kcal
Carbohydrates : 87.6 gm
Protein : 99.7 gm
Fat : 61.8 gm
Other : 16.6gm
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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.
