Stuffed Chicken Breast …… time for a celebration!

My blog hits the one month milestone today! 

When I started it all, never did I imagine that in a month’s time the blog would get close to 900 page views from all over the world.

‘Thank you’ – viewers and followers, I really need that support.

Looking forward to your comments, suggestions and demands …. It would mean a lot to hear from you.

To mark this special occasion, I have the perfect quick fix weekday dinner menu. Come join the celebration…..



Stuffed Chicken Breast with Vegetables



STUFFED CHICKEN BREAST WITH VEGETABLES     

Serves 2

Ingredients

Chicken breast – 2 pcs

Button Mushroom (chopped)  – 6  to 8

Onion (chopped) – 1 medium

Garlic (paste) – 1 tsp

Broccoli florets (parboiled) – 1 cup heaped

Carrot slices (parboiled) – 1 cup heaped

Worcestershire sauce – 2 tsp

White wine – 1 tblsp

Mayonnaise – as required

Cheddar cheese (grated) – 2 tsp

Black pepper – as per taste

Salt – as per taste

Olive oil – 3 tblsp

Parsley (chopped / dried) – ½ tsp

Onion (cut to rings) – 1 medium

Method

1. Clean the chicken breasts and slit them on the sides, lengthwise to form pockets.
2. Mix together ½ tsp of garlic paste, 1 tsp Worcestershire sauce, white wine, black pepper (freshly crushed) and salt. Marinate the breast pieces in this mix for about 30 min.
3. Heat 1tblsp olive oil in a shallow pan; add chopped onions and sauté till lightly browned. Add chopped garlic, parsley and finely chopped mushrooms. Add 1 tsp of Worcester sauce, season with salt and pepper and cook till done. Sprinkle with cheese and mix well. Keep aside to cool.
4. Stuff the breast pieces with the mushroom mix.  You could secure the slit with toothpicks that may be removed before serving.
5. Add some olive oil to the (same) pan and cook the chicken pieces over low medium heat for about 5 mins on each side or till done.
6. Lightly toss the parboiled vegetables in the pan.
7. Arrange a breast piece and some vegetables on a plate. Serve with some mayonnaise and onion rings. Drizzle with a little oil from the pan.

© Rinki’s Kitchen 2012