Elevate your dining experience with our exquisite Stuffed Chicken Breast recipe, a culinary masterpiece that combines succulent chicken breasts with a delightful filling and rich gravy. Bursting with flavors and textures, this dish is sure to impress even the most discerning of palates, making it perfect for any occasion.
Stuffed Chicken Breast Recipe:
Ingredients:
- 4 chicken breasts
- Salt to taste
- Lemon juice
- 4 teaspoons Ferns' Tandoori Curry Paste
- Coriander leaves, chopped
- Raisins
- Cashew nuts
- Pineapple rings, chopped
- Grated cottage cheese
- Sugar to taste
- Green chilies, chopped
- Oil for sautéing
- Onion paste
- Tomato purée
- Ferns' Ginger Garlic Paste
Method:
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Start by cleaning the chicken breasts and flattening them with a steak hammer to create an even thickness.
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Marinate the flattened chicken breasts with salt, lemon juice, and one teaspoon of Ferns’ Tandoori Curry Paste. Set aside while you prepare the filling.
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In a bowl, mix chopped coriander leaves, raisins, cashew nuts, chopped pineapple rings, grated cottage cheese, salt, sugar, and chopped green chilies to make the filling. Divide the filling into four equal portions.
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Place one portion of the filling onto each chicken breast. Roll up the chicken breasts and secure them with toothpicks to hold the filling in place.
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Heat oil in a pan over medium heat. Carefully place the rolled chicken breasts into the pan and sauté until golden brown on all sides.
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Once the chicken breasts are golden brown, remove them from the pan and set them aside.
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In the same pan, make a gravy by frying onion paste until golden brown. Then, add tomato purée, Ferns' Ginger Garlic Paste, salt, and one teaspoon of Ferns’ Tandoori Paste.
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Return the chicken breasts to the pan and simmer in the gravy until the meat is tender and cooked through.
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Serve the Stuffed Chicken Breasts hot on a bed of saffron rice, garnished with fresh coriander leaves. Enjoy the delightful combination of flavors and textures in every bite of this exquisite dish!