How to make Stuffed Chicken Breasts In Tomato Capsicum Sauce -

Chicken stuffed rolls served with tomato and capsicum sauce .

Sanjeev Kapoor

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

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


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.

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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 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.