• Prep Time 10-15 minutes
  • Cook Time 35-40 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

Boneless chicken breasts stuffed with spicy chicken mince, made into parcels and pan cooked.

Ingredients:-

  • Chicken keema – 1 1/4cup
  • Boneless chicken breasts – 2 no
  • Oil – 4-5 tbsp
  • Ginger finely chopped – 1 tbsp
  • Garlic finely chopped – 1 tbsp
  • Green chillies, finely chopped – 3 no
  • Onion, finely chopped – 1 no large
  • Raisins – 1 tbsp
  • Salt – to taste
  • Mozzarella cheese – 200 grams
  • Crushed black peppercorns  – for sprinkling
  • Chilli garlic sauce – 3 tbsp
  • Tomato ketchup – 2 tbsp
  • Spring onion green flowers – 2 no

 

Method:-

  1. Heat 1 tsp oil in a non stick pan. Add ginger, garlic, green chillies and sauté till garlic is lightly browned..
  2. Add onion, raisins and sauté for a minute.
  3. Add chicken keema and mix well. Add salt and cook stirring continuously till the mixture dries up. Transfer the stuffing into a bowl. Grate cheese into the bowl and set the bowl aside.
  4. Cut the chicken breasts into thin slices. Pound each slice with a meat hammer.
  5. Place the slices on the work top. Sprinkle little salt and crushed black peppercorns on each slice.
  6. Heat the remaining oil in a non stick pan.
  7. Mix together chicken keema and cheese. Place a portion of this stuffing on each chicken slice. Fold the slices to make parcels.
  8. Place the parcels in the pan, folded side down. Cook till golden on the underside. Flip and cook further for 3-4 minutes.
  9. Pour chilli garlic sauce, tomato ketchup and coat the parcels well with the sauce.
  10. Place a spring onion green flower on a serving plate. Transfer the chicken parcels onto the plate and serve hot.

 

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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