Stuffed chicken breast with mushroom sauce: Elaborate looking but easy cooking!

Published: September 7, 2013
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Give this delicious recipe a try and let me know how your guests reacted to it in the comments below. Bon Appétit! PHOTO: NIDA WAQAR

This recipe is not only easy to make but serves as the perfect main course for a nice sit down evening with your friends and family.

Ingredients:

chicken breasts

One bundle of spinach leaves

1tsp garlic paste (for the stuffing)

Soy sauce for marinating

Mozzarella cheese (thinly sliced)

For the sauce:

A handful of mushrooms

1 packet cream

Corn-flour

Freshly ground pepper

1 small onion chopped

Method:

Flatten the chicken breasts with a meat mallet. Rub with soy sauce, garlic paste, salt and black pepper.

Photo: Nida Waqar

Blanch* the spinach leaves and drain. Add salt, red chilli flakes and garlic paste.

*Blanching is a method in which you add vegetables to boiling water for one min and immediately drain and add it to a bowl of chilled water so it doesn’t lose its colour.

Photo: Nida Waqar

Spoon out about one heaped tablespoon of the spinach mixture on each breast and spread. Add more if required. It should be a thin layer. Add the sliced mozzarella and roll the breast up, securing with toothpicks. Cut it into three after securing it.

Photo: Nida Waqar

Heat up two tablespoons oil, in a frying pan and place the chicken in it. Let it cook on one side for one minute each. Keep a medium flame. Then add about 1/4th cup of water and cook it, changing sides for even cooking. Take the pieces out in a plate and let it rest. Take the toothpicks out after five minutes.

Photo: Nida Waqar

For the sauce:

Heat a tablespoon of oil, add the chopped onion and sauté till transparent. Add the mushrooms and pepper. Add a cup of water and cook for two minutes. Blend and put it back on the flame. Add the cream and thicken with corn-flour to get the right consistency. Season with salt. You can add chopped parsley to it too.

Pour the sauce over the chicken and serve with pasta or a buttered bun.

Photo: Nida Waqar

There couldn’t be a more elaborate looking and easy cooking dish for that formal dinner evening you had planned out!

Give this delicious recipe a try and let me know how your guests reacted to it in the comments below.

Bon Appétit!

nida.waqar

Nida Waqar

A mother, a homemaker and an aspiring chef. She tweets @twitter.com/Nidolicious

The views expressed by the writer and the reader comments do not necessarily reflect the views and policies of The Express Tribune.

  • waqas

    you could have made it without stuffing too, just bake the marinated chicken and pour mushroom sauce over it.Recommend

  • https://www.facebook.com/shameelfaraz Shameel

    I like to cook sometimes in my free time , food that is easy to cook and looks mouth watering. This is a combination of both. Thank you. Shall soon try it too.Recommend

  • Stranger

    Nice description. Please post some nice Veg recipes . Recommend

  • Ray D

    What or how much is a packet of cream
    Are any conventional measurements of other ingredients available
    Thank youRecommend

  • ahmad

    How many people does this serve. My lahori family eats a lot especially at formal dinner.Recommend

  • Parvez

    You’ve made it look easy………..but chicken when not cooked properly turns dry and then tastes like soft chip-board and that can turn into a disaster.Recommend

  • Rabia

    wonderful! You present the recipe so well and with such useful explanations that even I, an unwilling cook, look forward to making it! I second Ahmad, though. I appreciate a note about how many people a recipe serves. Recommend

  • Insaan

    I prefer non-stuffed breast, like it soft and tender. Problem is when I cook Chicken breast it gets tough/hard (Chinese Chicken or Chicken curry), Now I just go buy whole roasted chicken from stores and use a part of it for making Chinese chicken with Soy Sauce, vegetables. Roasted chicken is very succulent, soft.. Recommend

  • cheesoo

    where is mozzarella used? Recommend

  • Ali T.

    @cheesoo:
    Here:

    Spoon out about one heaped tablespoon of the spinach mixture on each breast and spread. Add more if required. It should be a thin layer. Add the sliced mozzarella and roll the breast up,securing with toothpicks.

    Recommend

  • Marzia

    Any professional cook can tell you that cream must never be thickened with cornflour. Cream will thicken once left to cook…otherwise add milk and flour and let it thicken naturally. Recommend

  • Dr.N.Khatoon

    @ Insaan

    Generally,overcooking is what makes chicken meat,dry out and go tough.
    And breast meat has a lot less fat and flavour than,thigh meat and gets overcooked more easily.
    Switching to thighs,may make cooking chicken an easier experience ..
    Or keep the skin on while cooking breast meat.Recommend

  • Global Nomad

    Poorly written instructions.Recommend