I always use to wonder if we can make stuff chicken with veggies or any other stuff and eat it, and I did after watching few recipes on youtube and decided to make one for me :) I had some leftover mushrooms and cream. So I decided to make stuffed chicken with mushroom sauce and saffron rice. Why saffron rice? because I like its flavor :) Saffron rice looks amazing and its aroma takes you to another level.
This Preparation is enough for 1-2 people, Once you start eating it, its pretty hard to stop yourself :) so divide portion before you serve :D. We shall first prepare chicken breast and then start preparing sauce. We are going to sear of chicken breast from both side till its golden brown and then finish it in sauce to get mingled with flavor on mushroom and cream. You can choose any filling for stuffing, feel free to experiment, I used whatever was available in my kitchen as I hate to go out and get stuff :)
Ingredients for stuffing:
1 chicken breast
1 mid sized Tomato cut in thin stripes (discard seeds and pulp)
1/2 cup grated cheese
small bunch of coriander leafs, just crumble them with hands no need to chop finely
1/2 tbsp red chilly powder
1/2 tbsp garam masala powder
salt and pepper to taste
Ingredients for sauce
1 medium onion finely chopped
1 tbsp ginger-garlic paste
100 gms of chopped mushrooms (mushroom of your choice)
60 ml white wine
100 ml cream
small bunch of coriander leafs finely chopped
salt and pepper to taste
oregano or other spices as per your taste.
How to prepare chicken breasts for stuffing:
This is bit tricky part as you must be able to cut breast very cleanly in order to fill it up with stuffing.
Hold chicken breast with thick comes under your right hand's thumb, carefully insert sharp knife in thickest part, as mush deep as you can. Just make sure not to go much deep as it may cut through creating mess. Now run knife back and forth in chicken breast and side to side, this way a pocket will be created in chicken breast. Take out knife and make sure enough room is created by inserting 2 fingers in pocket. You are done with creating pocket, keep it aside till we prepare filling.
Prepare filling and chicken breast:
Take a mixing bowl and mix together all ingredients, add little bit oil as well. this is our stuffing. Start stuffing chicken breast with this mixture, push in with fingers. Make sure mixture is packed and have reached till end of pocket. Seal of pocket by toothpicks so that mixture won't fall out. Get chicken breast seasoned with little oil, salt and pepper on both side.
Heat up frying pan over medium heat and sear off chicken breast for 4-5 minutes on each side till it becomes golden brown. Take breast out of pan and wrap it in aluminium foil, we are going to use same pan for making sauce so preserve all juices as is.
Making mushroom sauce:
Use same pan and add little bit oil, saute ginger garlic paste till its becomes aromatic. Add in chopped onions and saute till they are translucent. Add chopped mushrooms and saute them along with onions. Now add chopped coriander leafs and saute a little, now add white wine to pan and saute together on low to medium heat. Saute till wine is reduced to half, now add cream and give a nice stir to all mixture, so that cream shall mix well with entire mixture. Add in spices, pepper and salt.
Putting all together:
Once sauce is prepared reduce heat to low and add in stuffed chicken breast to sauce. Keep lid on and cook till sauce is reduced to half or chicken is done. Make sure to turn chicken to side after 10 mins of so for even cooking. Some prefer to cook rest of the chicken directly in pre-heated oven as well, I prefer to cook in same pan with lid on. If sauce is not reduced and chicken is cooked, turn to high flame and take lid off so that sauce will get thicken faster. To avoid over cooking chicken, just take it out.
Plating:
Cut chicken breast (tilted cuts) carefully while its still hot, and arrange them on top of pile of rice. Pour in mushroom sauce a bit on chicken and pour rest in the plate. Enjoy :)
This Preparation is enough for 1-2 people, Once you start eating it, its pretty hard to stop yourself :) so divide portion before you serve :D. We shall first prepare chicken breast and then start preparing sauce. We are going to sear of chicken breast from both side till its golden brown and then finish it in sauce to get mingled with flavor on mushroom and cream. You can choose any filling for stuffing, feel free to experiment, I used whatever was available in my kitchen as I hate to go out and get stuff :)
Ingredients for stuffing:
1 chicken breast
1 mid sized Tomato cut in thin stripes (discard seeds and pulp)
1/2 cup grated cheese
small bunch of coriander leafs, just crumble them with hands no need to chop finely
1/2 tbsp red chilly powder
1/2 tbsp garam masala powder
salt and pepper to taste
Ingredients for sauce
1 medium onion finely chopped
1 tbsp ginger-garlic paste
100 gms of chopped mushrooms (mushroom of your choice)
60 ml white wine
100 ml cream
small bunch of coriander leafs finely chopped
salt and pepper to taste
oregano or other spices as per your taste.
How to prepare chicken breasts for stuffing:
This is bit tricky part as you must be able to cut breast very cleanly in order to fill it up with stuffing.
Hold chicken breast with thick comes under your right hand's thumb, carefully insert sharp knife in thickest part, as mush deep as you can. Just make sure not to go much deep as it may cut through creating mess. Now run knife back and forth in chicken breast and side to side, this way a pocket will be created in chicken breast. Take out knife and make sure enough room is created by inserting 2 fingers in pocket. You are done with creating pocket, keep it aside till we prepare filling.
Prepare filling and chicken breast:
Take a mixing bowl and mix together all ingredients, add little bit oil as well. this is our stuffing. Start stuffing chicken breast with this mixture, push in with fingers. Make sure mixture is packed and have reached till end of pocket. Seal of pocket by toothpicks so that mixture won't fall out. Get chicken breast seasoned with little oil, salt and pepper on both side.
Heat up frying pan over medium heat and sear off chicken breast for 4-5 minutes on each side till it becomes golden brown. Take breast out of pan and wrap it in aluminium foil, we are going to use same pan for making sauce so preserve all juices as is.
Golden browned chicken breast
Making mushroom sauce:
Use same pan and add little bit oil, saute ginger garlic paste till its becomes aromatic. Add in chopped onions and saute till they are translucent. Add chopped mushrooms and saute them along with onions. Now add chopped coriander leafs and saute a little, now add white wine to pan and saute together on low to medium heat. Saute till wine is reduced to half, now add cream and give a nice stir to all mixture, so that cream shall mix well with entire mixture. Add in spices, pepper and salt.
This is how stuffed chicken looks like
Once sauce is prepared reduce heat to low and add in stuffed chicken breast to sauce. Keep lid on and cook till sauce is reduced to half or chicken is done. Make sure to turn chicken to side after 10 mins of so for even cooking. Some prefer to cook rest of the chicken directly in pre-heated oven as well, I prefer to cook in same pan with lid on. If sauce is not reduced and chicken is cooked, turn to high flame and take lid off so that sauce will get thicken faster. To avoid over cooking chicken, just take it out.
Finished dish
Plating:
Cut chicken breast (tilted cuts) carefully while its still hot, and arrange them on top of pile of rice. Pour in mushroom sauce a bit on chicken and pour rest in the plate. Enjoy :)
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