Grilled Stuffed Chicken Breast Tempting chicken stuffed with an exotic filling served with cheesy saffron sauce This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 24 Nov 2014 in Recipes Course New Update Main Ingredients Chicken Breasts, Cheese Cuisine Fusion Course Main Course Chicken Prep Time 16-20 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Grilled Stuffed Chicken Breast Chicken Breasts 2-3 strands Cheese 1/4 cup Cheese grated 8 Asparagus blanched 2 medium Potatoes boiled and mashed to taste Salt 1 teaspoon Black pepper powder to deep fry Oil 1 bunch Spinach shredded 5 Green olives sliced 5 Black olives sliced 1 tablespoon Fresh cream 3 tablespoons Spiced olive oil 1 medium Green capsicums 1 cm cubes 1 medium Red capsicums 1 cm cubes 1 medium Yellow capsicum 1 cm cubes Method Cut four asparagus stalks into one centimetre pieces and remaining into one inch pieces. Keep four asparagus tips separately. Season mashed potatoes with salt and black pepper powder to taste. On a plate pipe the mashed potato into rosettes by using piping bag. Heat oil in a kadai and deep-fry the shredded spinach for thirty seconds. Drain and place on absorbent paper and set aside. Wash chicken breasts. Pat them dry and slit from one side, open it out and flatten with the blunt side of a knife. Apply a little salt and black pepper powder. For stuffing mix two tablespoons of grated cheese, sliced green olives and black olives, smaller pieces of asparagus, one tablespoon cream and black pepper powder. Place this mixture over the chicken breasts. Keep two asparagus tips on top of the stuffing. Roll the chicken breasts tightly. Smear one teaspoon of spiced olive oil on each chicken breast. Grill them turning once or twice so that they get cooked from all sides. In a pan heat two teaspoons of spiced olive oil. Add capsicums, bigger pieces of asparagus with salt and black pepper powder and stir-fry till brown spots appears on them. For the sauce, take cream in a pan. Add remaining grated cheese, saffron, salt, black pepper powder. Stir well and cook on low heat for two minutes. In another pan heat two teaspoons of spiced olive oil and cook the grilled chicken till it becomes golden brown in colour. Slice them evenly. Arrange the chicken slices on a plate. Pour sauce on them and garnish with crisply fried shredded spinach and potato rosettes. Serve hot with sautéed capsicums and asparagus. #Asparagus #Cheese #Green capsicums #Green olives #Oil #Potatoes #Red capsicums #Salt #Spinach #Yellow capsicum Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article