I hoard recipes . I dont even remember how many books or recipes i have . I just collect them with a hope that i’ll make them some day.
This is one of those many recipes. The recipe called for a meat hammer or a mallet.Which dint have…..
So i called one from OXO. Its such a nice one. Totally impressed with the quality.
Now. I am a vegetarian . But i surely know what my family loves . So anything thats a little healthy has a soft spot with them.
I have tried using minimum fat in this recipe. Yet it was quite tender ( because of the filling ). But it has Cheese in the filling. If you want a totally healthier version, skip the cheese and butter. Baste with lil oil instead.
Filling can be changed as per choice. The basic marination is indian. So we have kept the filling a bit neutral with no strong masala into it.
If not a mushroom lover, replace it with grated cottage cheese.
Do give it a try.
Till then Bon Appetit Peeps 🙂
3 Chicken breast, horizontally sliced into two.
For the marination:
30 gm Ginger garlic green chilli paste
1 tbsp ginger garlic, crushed
8 gm Red chilli powder
60 gm Hung curd
3 tsp Turmeric oil
1 tbsp Kitchen king masala by Everest
½ tsp Cumin seeds
10 gms of cheese, grated
handful of coriander leaves, chopped
handful of mint leaves, chopped
Juice of 1 lemon
One pinch of garam masala
Salt to taste.
30 gms cheese, grated
2 tbsp oil
85 gm Mushrooms, chopped
65 gm yellow bell pepper, chopped
65 gm red bell pepper, chopped
10 gm green chillies, chopped
160 gm chicken mince
20 gms cashewnuts, chopped
salt to taste
Butter to baste
For turmeric oil, heat oil in a pan. Add the turmeric and turn off the flame. Mix it well. Let it stand for a few minutes. With a muslin cloth sieve it.
For the chicken , with the help of a mallet/ meat hammer, tenderize the chicken breast so that it flattens out and becomes thinner.
Mix all the ingredients for the marination.
Apply on the chicken breast fillets generously. Let it stand for a couple of hours.
For the stuffing:
In a pan, put the oil. Heat it up and add the mushrooms,green chilllies and bell peppers. Sauté till all the water is evaporated. Season with salt.
Turn off the flame. Add in grated cheese,cashewnuts and the chicken mince.
Preheat the oven at 200 degree celcuis (Grill).
Lay the chicken breast flat. Put a spoonful of stuffing in the centre.
In a criss cross manner, seal the chicken breast to make a potli.
Insert a skewer carefully. Apply a little marination over it.
Carefully place it on a baking tray.
Bake it in the oven till its golden and the chicken is cooked through. Keep basting with butter.