Stuffed Chicken Breast

Ingredients

• 500gm Boneless Skinless Chicken Breast
• 1 Cup feta Cheese or paneer
• 3 tablespoon yogurt
• 1/4 Cup Mozzarella Cheese - grated 
• 1/2 Cup Spinach
• 2-3 Cloves of Garlic
• 1/2 onion finely chopped
• Freshly chopped coriander/parsley/basil
• 1 tsp black pepper
• 1 tsp hot red pepper flakes
• Salt as per taste
• Bread crumbs 1cup
• Oil for deep fry

Method

• Flatten the chicken breast with mallet (up to 1cm thickness)covering with a foil.
• Marinate chicken breasts in yogurt, salt & pepper.
• Leave chicken to marinate for 30 minutes.
• Mix paneer/feta cheese, spinach, onion, garlic, chilli flakes, coriander,2 pinch of salt and  mozzarella cheese together in a bowl.
• Place chicken breast, spray oil on it.
• Put cheese-spinach filling on top of the chicken breast, and roll tightly, sealing the ends with toothpicks.
• Give a good egg-white wash.
• Then roll it into bread crumbs.
• Deep fry in oil or bake in 180◦ c preheated oven for 30 minutes.
• When the chicken is done cut chicken roll into thick slices and serve with fried rice or pasta.

Fish Fillet & Veggies in Lemon Garlic Sauce

Nowadays, Abhi goes crazy to make some dishes ....so here is the yummy result of his lemonee touch.

    Ingredients

1.    Fish Fillet - 2

2.    Marinade:-
1tsp Ginger Garlic Paste
salt and ground pepper - to taste
1 lemon juice

3.    Flour ½ cup

4.    2tblsp of oil for fish fry

For the sauce:-

5.    Butter – 2tbsp

6.    Chopped garlic – 2tsp

7.    Lemon Juice – 2tbsp

8.    Lemon zest 1tsp

9.    Parsley/coriander leaves chopped - 2Tbsp

10.  Vegetables like carrot, cauliflower, beans (cut in 1” size)

11.  Vegetable/Chicken stock - 1cup

12.  2tsp corn flour mixed with 2Tbsp water

Method:-

·         Apply the marinade to the fish fillet and refrigerate for 10-20 minutes. 

·         In a frying pan, heat 2tbsp oil.

·         Coat the marinated fish fillet with flour and place in the hot oil. 

·         Reduce heat and let the fish cook on a medium flame for 5 minutes on both sides.

·         Remove on kitchen towels/tissue.

·         Now prepare the sauce. In a pan, heat the butter until it melts. Add crushed garlic.

·         Put in all vegetables with little salt. Cover until it soft.

·         Then add lemon jest and lemon juice.

·          Sauté for a while then add parsley leaves, and continue saute for 2-3 minutes more.

·         Add the stock to this, bring to a boil.

·          Add the corn flour mixed with water, reduce to a low flame.

·         Don’t forget to stir continuously until the sauce begins to thicken. Remove from heat. 

·         Arrange the fish fillets on a serving dish, spoon over the sauce & vegetables.

·         Serve hot with rice or garlic bread.

Soup Bread Stick

Ingredients:

• 3cups flour
• 2tsp sugar
• 3/4 tsp salt
• 11gram instant dried yeast
• 1 ½ cup luke warm water
• 2 tbsp veg oil
• Egg wash: 2 tbsp beaten egg + 1 tbsp water (vegetarian can use warm milk with sugar as a wash)
• Garnish: Sesame seeds

Process:

• In a bowl, add the yeast and sugar with luke warm water. Set aside for 5 minutes. 
• Then in a big bowl mix this together with the flour & salt.
• Cover the bowl with plastic wrap or wet cloth and keep at  warm place  to rise in volume for more than one to two hours.
• Take lime sized balls out of the dough and shape it like thin sticks.
• If you want you can give shape by twisting or curving or you can keep it plain.
• Greased baking tray with veg oil.
• Put the strips on the baking tray maintaining I inches gap in between.
• Close with a wet muslin cloth and keep aside for 1/2 an hour for second rising.
• Pre heat the oven with maximum temperature.
• Apply egg wash with brush on top of the sticks.
• Garnish with sesame seeds.
• Bake this for 8-10 minutes and reduce the temperature to 100C.
• Turn the sticks gently once and bake till golden brown and crisp. Let it cool.
• Keep in dry air tight containers.