When you first look at this beautiful dish you will think that it take experienced hands to put together. But really, it is an easy chicken recipe which anyone can make. There are two ways to make stuffed chicken breast. One way is by making a slit in the thickest part of the meat and the other is by pounding the chicken flat and roll up around the stuffing. I have added cranberries to the veggie mixture to give it an incredible taste. The addition of feta cheese brings mild tangy touch. I occasionally make this for my family or for some one who I know loves change. My husband and his friends prefer spicy food while having alcohol. I don't know how far it is correct, but few years back it was on the news that men eat spicy food to prove their manliness among friends or to impress their girlfriends. Then gradually they are hooked to it. I guess there must be some truth.
When I served this stuffed chicken to his friends they were totally surprised with a change. When they started complimenting with the nice preparation. I had to balance the mild chicken with some other spicy snack.
So If you are one of them who always like really spicy, eat with some kind of chilly sauce. Go ahead with your experiment and surprise your guests with this fantastic appetizer.
STUFFED CHICKEN BREAST
Ingredients: 4 skinless boneless chicken breast,1/2 cup cooked spinach, 1/4 cup cranberries, 1/2 cup chopped cooked mushroom, 1/2 cup crumbled feta cheese, salt and red pepper flakes, 2-3tbsp olive oil, Dijon mustard dressing (recipe given)
Method: Wash and pat dry the chicken breasts. Lay them flat on the board. Using a sharp knife cut a pocket into the chicken breast keeping careful not to cut through.
I softened half of baby spinach bag (223gm) to get half cup. In the same pan with just one tsp of oil I softened 1& 1/2 cup chopped mushrooms to get 1/2 cup cooked mush room. Chop the cranberries. Mix spinach ,mushroom, feta cheese and cranberries in a bowl. Your filling should be fairly dry.
Season with salt and pepper flakes. Fill chicken breast pockets with even portion of the mixture and secure with butcher's twine or floss at two places.
Rub each breast with oil and sprinkle all sides with salt and pepper( I forgot to do it so I did it after pan frying). Cook in a pan for 20-30 sec to give a nice colour on outside.
Bake at 350 degrees F for 20-25 minutes or until cooked through.
Remove the chicken from pan. Cover lightly with foil. Remove the string from the chicken and slice into thick pieces. Spoon the sauce over it.
Honey Mustard sauce:
Ingredients: 2 tbsp Dijon mustard, 2&1/2tbsp honey, 1/2 tbsp lemon juice and 1/2 tbsp mayonnaise or olive oil.
Method: Mix all the ingredients in a small bowl. Reduce lemon juice or omit if you do not like tangy sauce.
When I served this stuffed chicken to his friends they were totally surprised with a change. When they started complimenting with the nice preparation. I had to balance the mild chicken with some other spicy snack.
So If you are one of them who always like really spicy, eat with some kind of chilly sauce. Go ahead with your experiment and surprise your guests with this fantastic appetizer.
STUFFED CHICKEN BREAST
Ingredients: 4 skinless boneless chicken breast,1/2 cup cooked spinach, 1/4 cup cranberries, 1/2 cup chopped cooked mushroom, 1/2 cup crumbled feta cheese, salt and red pepper flakes, 2-3tbsp olive oil, Dijon mustard dressing (recipe given)
Method: Wash and pat dry the chicken breasts. Lay them flat on the board. Using a sharp knife cut a pocket into the chicken breast keeping careful not to cut through.
I softened half of baby spinach bag (223gm) to get half cup. In the same pan with just one tsp of oil I softened 1& 1/2 cup chopped mushrooms to get 1/2 cup cooked mush room. Chop the cranberries. Mix spinach ,mushroom, feta cheese and cranberries in a bowl. Your filling should be fairly dry.
Season with salt and pepper flakes. Fill chicken breast pockets with even portion of the mixture and secure with butcher's twine or floss at two places.
Rub each breast with oil and sprinkle all sides with salt and pepper( I forgot to do it so I did it after pan frying). Cook in a pan for 20-30 sec to give a nice colour on outside.
Bake at 350 degrees F for 20-25 minutes or until cooked through.
Remove the chicken from pan. Cover lightly with foil. Remove the string from the chicken and slice into thick pieces. Spoon the sauce over it.
Honey Mustard sauce:
Ingredients: 2 tbsp Dijon mustard, 2&1/2tbsp honey, 1/2 tbsp lemon juice and 1/2 tbsp mayonnaise or olive oil.
Method: Mix all the ingredients in a small bowl. Reduce lemon juice or omit if you do not like tangy sauce.
I came to comment on salmon.Now I see this beautiful chicken breast
ReplyDeleteGreat dish, Thank you Neetu for preparing it for us. Surprisingly , Raina ( pickiest eater in the world) also had almost 2 pieces. Loved it, and for sure will follow the reciepe.
ReplyDeleteYour stuffed chicken is beautiful! And I cant wait to try your honey mustard sauce. I like the suggestion of of using olive oil - better than mayo.
ReplyDelete