Here is another excellent recipe from Chai Wallah in Yarm! Stuffed chicken breasts. Yum.
Having made this excellent low fat dish in the kitchen at Chai Wallah in Yarm, I couldn’t wait to show it off to my family. That’s exactly what I did on Friday evening last week. The kids loved the spinach and paneer stuffing which was a bit of a surprise. I wasn’t quite sure if they would try it but let’s just say there weren’t any left-overs.
This is an easy dish though it does take some forward planning. It looks quite impressive when served so it is perfect for a family meal or a posh dinner party.
The stuffed chicken breasts can be cooked ahead of time and then pan fried until hot just before serving. I served the chicken with stir fried vegetables and a pinch of turmeric as they do at Chai Wallah, but you could serve the chicken on it’s own or in any of the chicken curry sauces found on this site.
By the way, I made the recipe for my family with just a small splash of olive oil. The recipe calls for ghee. They both taste great.
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Note: As much as I would like you to try my smoked Curry Guy spice range, these blends can also be made at home. Here are my spicy salt and tandoori masala recipes.
- 2 tablespoons ghee
- 4 large chicken breasts
- 400g fresh baby spinach leaves (washed and squeezed dry)
- ½ finely chopped onion
- 2 (or more) finely chopped fresh green chilies
- 2 tablespoons garlic and ginger paste
- 300g grated paneer
- 2 tablespoons CURRY GUY smoked tandoori masala (or homemade)
- Smoked CURRY GUY spicy salt (or homemade) to taste
- Using a very sharp knife, place the blade to the side of the chicken breasts and slice them lengthwise through the centre but not completely through.
- Open the chicken breasts up and lay flat on the counter surface.
- Cover with cling film and flatten with a mallet or other heavy object such as a rolling pin.
- Heat the ghee in a large frying pan and then throw in the chopped onion.
- When the onion becomes translucent, add the garlic and ginger paste, the tandoori masala, the chopped chilies and the spinach and fry over high heat until the spinach is just slightly wilted but still quite fresh looking.
- Remove from the pan, squeeze dry and chop finely.
- Now place a couple of tablespoons of the spinach mixture on top of each flattened chicken breast and then top with a little of the grated paneer.
- Roll out a long piece of cling film and roll each of the chicken breasts tightly into sausage shapes, twisting the ends to make them extra tight.
- Bring a large bowl of water to a boil and then place the rolled chicken breasts into the water.
- Boil the rolled chicken breasts for 20 minutes until cooked through.
- Remove from the plastic wrap and cut diagonally into 2 centimetre thick pieces.
- Sprinkle with salt and pepper or CURRY GUY spicy salt and serve.