Stuffed chicken breast is not my usual cup of milk (I hate tea :)). For a long time, I had wanted to cook something different than the run-of-mill cuisines like Indian or Chinese (they are the best though). After much deliberation I decided to make stuffed chicken breast with lemon butter sauce. I was hooked right away with this recipe as soon as I saw the lemon butter sauce.
Stuffed chicken breast is a healthy dish. You don’t use that much oil and the little that you use is olive oil. Also, you can customize this recipe with your own stuffing – can be an Indian stuffing made of potato and green peas, or stuffing made of nuts or your own stuffing recipe.
Stuffed chicken breast literally gets you stuffed 🙂 It is a rich and satisfying dish good for dinners. Try this wonderful, healthy dish in your home and let me know your thoughts.
- Lemon juice – 1 tbsp
- Salt – a pinch
- Chicken breast, - 2 pieces
- Butter,unsalted – 1 tbsp
- Cumin seeds – ½ tsp (optional)
- Onion, medium, finely chopped – 1 no
- Ginger garlic paste – 1 tbsp
- Salt as required
- Coriander powder – 1 tsp
- Biriyani masala powder – 1 tbsp (I used Sakthi brand)
- Broccoli, blanched, finely chopped – ½ cup
- Paneer, grated – 2 tbsp
- Cashews, roughly chopped, roasted– 5 nos
- Cayenne pepper – 1 tbsp
- Onion powder – 1 tbsp
- Garlic powder – ½ tbsp
- Black pepper powder – 1 tsp
- White cooking wine – ½ cup
- Lemon juice – from 1 ½ lemon
- Shallots, finely chopped – 1 tbsp
- Garlic, finely chopped – 1 tbsp
- Salt – ¼th tsp
- Black pepper powder – 1 tsp
- Worcestershire sauce – a dash
- Hot pepper sauce – a dash
- Fresh cream – ½ cup
- Butter, unsalted – ½ stick
- Parsley, finely chopped – 1 tbsp
- Parsley, finely chopped – ½ tbsp
- Pistachio, finely chopped – 1 tbsp
- Start by slicing the chicken into two thinner slices each. Wrap the plastic wrap over the chicken breast, flatten the chicken using meat hammer, one at a time. Keep it to one side.
- Marinate the chicken with the above given ingredients and refrigerate overnight.
- Heat butter in a pan and add cumin seeds. When they start to splutter, add chopped onions and sauté until they turn brown. Add ginger garlic paste and sauté until the raw smell disappears. Add salt, coriander and biriyani masala powder. Give a quick stir. Add a tbsp of water at this stage to avoid the masalas from getting burnt. Add the blanched and finely chopped broccoli to the masalas and sauté well. Cook for a minute or two. Finally add grated paneer and fried cashews and mix well.
- Repeat step 1 only if you want to flatten the chicken even more (completely optional).
- Pre-heat the oven to 400 degrees Fahrenheit.
- Dust the chicken with the above given seasonings on both sides.
- Spoon some of the broccoli stuff in the corner.
- Roll the chicken into a tight roll and secure it with some tooth picks or strings (To keep the chicken from unrolling).
- Heat an iron skillet (Or any oven proof skillet) smearing some butter. Place the rolled chicken and cook for a minute until they change to white color, flipping in between. And then pop the pan in the oven for 15 to 20 minutes – Do not overcook the chicken breast as it tends to get harder when overcooked.
- Heat a skillet until it gives smoke. Take out and add wine, lemon juice, garlic and shallots. Place it again on the burner and cook for a minute stirring or whisking continuously. Make sure to take the skillet away from the flame while adding wine since wine is combustible.
- Add salt, pepper, and the sauces. Stir and cook for 3 minutes until the sauce comes to a syrupy consistency.
- Finally add cream and butter. Stir well and cook for 2 minutes. Strain the sauce and garnish with parsley.
- Drizzle the sauce on top of the sliced chicken breast and garnish with pistachios and parsley.
2.Do not overcook the chicken breast as it tends to get harder when overcooked.
3.Make sure to take the skillet away from the flame while adding wine for lemon butter sauce, because wine is combustible.