Spiced Chicken Chicken Recipes Sanjeev Kapoor Khazana

What makes a spiced chicken even more lip-smacking? A crushed corn and spinach stuffing inside tender chicken breasts served in a chicken stock-based sauce. This gorgeous piece is laid out on a layer of salad.

SPICED CHICKEN

Ingredients

4 boneless chicken breasts
3-4 tbsps oil
1 tbsp refined flour
1 cups chicken stock
Salt to taste
Salad to serve
Spice mix
1 tsp smoked paprika
2 tsps garlic powder
1 tsp green chilli powder
2 tsps onion powder
Salt to taste
Crushed black peppercorns to taste
1 tsps red chilli power
2 tsps dried mixed herbs
1 lemon, halved
3-4 tbsps oil
Stuffing
1 tbsps oil
2 tsps finely chopped garlic
2 small onions, finely chopped
Salt to taste
Crushed black peppercorns to taste
cup boiled sweet corn kernels, coarsely crushed
2 cups finely shredded spinach leaves
cup grated mixed cheese


Method

1. Vertically slit the chicken breasts in half with cutting it through.
2. To make the spice mix, combine together smoked paprika, garlic powder, green chilli powder, onion powder, salt, crushed black peppercorns, red chilli powder, and dried mixed herbs on a plate. Squeeze the juice of lemon and add oil and mix till well combined. Rub this mixture well over all the sides of the chicken breasts. Set aside to marinate for 10-15 minutes.
3. Meanwhile, to make the stuffing, heat oil in a non-stick pan. Add garlic and onions and mix well. Cook till translucent.
4. Add salt and mix well. Stir in the crushed black peppercorns and cook till the onions turn golden brown.
5. Add crushed corn and spinach leaves and mix well. Cook for 1-2 minutes. Take the pan off the heat and transfer into a bowl. Add cheese and mix till well combined.
6. Stuff each chicken breasts with a portion of the prepared stuffing, fold it half.
7. Heat oil in a non-stick shallow pan. Place the chicken breasts and cook on high heat for 3-4 minutes, flip and cook the other side for 3-4 minutes as well. Reduce the heat to medium, sprinkle 2-3 tbsps water, cover and cook for 8-10 minutes.
8. Take the chicken breasts out and heat the oil remaining in the pan. Add refined flour and mix well. Cook for 1-2 minutes.
9. Add chicken stock, mix and cook till the mixture thickens. Adjust salt and mix. Strain the mixture into another non-stick shallow pan. Cook for 1-2 minutes. Switch the heat off.
10. To serve one portion, place a portion of the salad on a serving plate. Place a chicken breast, and drizzle some of the sauce.
11. Serve hot.

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