Dinner

Stuffed Chicken Breast

INGREDIENTS

4 chicken breast
¼ tsp- fresh thyme chopped
1 tablespoon olive oil
To taste-salt & pepper
1 tablespoon- minced garlic
300 gms- spinach boiled and chopped
40 gms – Feta cheese
Salt to taste
Crushed black pepper to taste
2 No. Rosemary sprig-garnish
1 tbsp- butter
15 gms green zucchini
15 gms- broccoli
10 gms – spinach
15 gms – asparagus
15 gms – French beans
Salt & pepper

RED WINE SAUCE
• 1 cup red wine
• 2 tablespoons cold butter,
• Salt to taste’
• Crushed black pepper
• 1/8 tsp- rosemary

INSTRUCTIONS

1. To make sauce heat red wine in a pan and bring to a boil. Reduce to ¼ cup, it will take 8 to 10 minutes.
2. Remove from heat; add 2 table spoons of cold butter and rosemary sprig. Stir until butter is melted and sauce is thickened. Season with salt and pepper.
3. Marinate chicken breast with chopped thyme, salt , pepper and olive oil
4. Heat olive oil in a pan and sauté some garlic. Add spinach leaves and season it. Cook for a minutes. Add in feta cheese with spinach and mix well.
5. Distribute spinach mixture and stuff into each chicken breast.
6. Heat oil in a pan and grill the stuffed chicken breasts on both sides until done.
7. Take a non stick pan and sauté all vegetable with butter and seasoning.
8. Take a platter and arrange green vegetable in centre and chicken breast slice arrange on top pour the red wine sauce on top and serve hot
9. Garnish with rosemary sprig.

Preferred recipes by Chef Rakesh Sethi.

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