How to make Stuffed Chicken Breasts -

Flambéed chicken packets served with wine sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), spinach blanched

Cuisine : American

Course : Snacks and Starters

Stuffed Chicken Breasts

Stuffed Chicken Breasts Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Stuffed Chicken Breasts Recipe

  • Chicken Breast 2

  • spinach blanched

  • Spinach blanched 2 leaves

  • Herbed goat cheese grated 4 tablespoons

  • Butter 2 tablespoons


  • Refined flour (maida) 2 tablespoons

  • Salt to taste

  • Cinnamon powder 1/4 teaspoon

  • Black peppercorns crushed 1/4 teaspoon

  • Whisky to flambe


  • Butter 2 tablespoons

  • Garlic paste 2 tablespoons

  • Dill broken 2 tablespoons

  • Onion paste 3 tablespoons

  • Red wine 4 tablespoons

  • Brown sauce (8 to 8) 1 1/2 tablespoons

  • Cinnamon powder 1/4 teaspoon

  • Black peppercorns ground 1/2 teaspoon

  • Salt to taste

  • Fresh cream 3 tablespoons


Step 1

Wash and wipe dry chicken breasts and flatten. Wash spinach leaves and blanch. Place on each chicken breast. Grate cheese and spread evenly on each breast. Roll in the sides to resemble a packet.

Step 2

To make coating, sieve flour well and crush peppercorns coarsely. Mix the flour with peppercorns, salt to taste and half the cinnamon. Roll the packets in this seasoned flour.

Step 3

Heat butter and fry these packets till golden brown. Flambé with whisky and keep warm.To prepare sauce, heat butter. Add garlic paste and sauté. Add roughly broken fresh dill and continue to sautéAdd onion paste and sauté till light brown. Add red wine and stir. Add brown sauce and keep stirring.Add remaining cinnamon powder, pepper powder and salt. Lower the heat and add fresh cream. Stir and remove from heat.

Step 4

Slice the cooked chicken breasts and arrange them on the serving plate. Spoon the sauce over and serve hot with sautéed fresh vegetables of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.