Jalapeño Stuffed Chicken Breast with Mushroom Sauce and Spinach
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| Jalapeño Stuffed Chicken Breast with Mushroom Sauce and Spinach |
Ingredients for Chicken :
1/2 kg Breast fillet, cut the chicken fillets into thin slices. Flatten with a hammer.1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Salt
1 tsp Chilli powder
1/2 cup Cheddar cheese
1/4 cup Butter
1/4 tsp Freshly ground Black pepper
1/4 tsp Salt
1/2 tsp Oregano
1 tbsp Lemon juice
4 tbsp jalapeños chopped
1 tsp Red chilli flakes
2 Eggs, beaten
1/2 cup Flour
1 cup Bread crumbs
Oil for frying
Ingredients for Mushroom Sauce :
2 tbsp Butter2 tbsp Flour
1 cup Stock (1 cup water & 1 chicken stock cube)
1/4 tsp Salt
1 tsp Fresh ground pepper
3 tbsp double cream
Mushrooms sliced 1tin (if fresh then sauté at the beginning with the butter)
Ingredients for Spinach :
1/2 packet Frozen leaf spinach1/2 tsp garlic paste
2 tbsp butter
1/4 tsp Black pepper
1/4 tsp Salt
1/4 tsp red chilli powder
1 tbsp lemon juice
Method for Chicken :
Marinate the chicken with ginger, garlic, salt and chilli powder for at least an hour. Make the filling with cheese, butter, black pepper, salt, oregano, lemon juice, jalapeños, and flakes. Fill the breast fillets, roll up and coat with flour then egg and crumbs. Repeat another layer of eggs and then again crumbs. Chill them and deep fry till golden brown.Method for Mushroom Sauce :
Melt the butter, add flour and cook for a few minutes, and water and chicken stock cube and bring to a boil. Take off heat, and add the cream, pepper and salt. add mushrooms and sauté. Serve chicken and serve with mushroom sauce, French fries and spinach.
Method for Spinach :
Add spinach and garlic in a pan cook until dissolved. Add butter, stir for a few minutes. Season with black pepper, salt, red chilli powder and lemon juice.
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