Baked Stuffed Chicken Breasts
Preparation time: less than 15 minutes
Baking time- 30 minutes
Ingredients:
For stuffing chicken breasts:
Chicken breasts or thin chicken cutlets- 4 no’s
Tomato ketchup- 1 tbsp/chicken breast
Swiss chard or spinach- 1 leaf/chicken breast or a few spinach leaves
Parmesan cheese, grated- 1 handful/chicken breast
Ground pepper- 1/8 tsp/chicken breast
Salt- little
Preparation:
Preheat oven to 350 F.
If you are using chicken breast, cut it in half vertically to make it thin.
Sprinkle ground pepper and a pinch of salt over the chicken breast.
Spread 1 tbsp tomato ketchup over the chicken breast.
Place swiss chard or spinach over it.
Top with a handful of parmesan cheese.
Gently roll the chicken breast, and keep it tight.
If there is any cheese popping out of the roll, remove it and spread it over the chicken.
Have a baking sheet lined with aluminum foil and greased with cooking spray ready.
Place the rolled chicken breast with the opening side as the bottom on the baking sheet.
Bake it in the preheated oven for 20 minutes.
After 20 minutes, turn on the broiler mode in the oven to high.
Place the baked chicken breasts in the broiler and broil for 10 more minutes.
Remove from the oven and keep aside.
For sauteeing swiss chard:
Swiss chard or spinach- a bunch
Butter- 1 tbsp
Red dry whole chilly- 2 no’s
Ground pepper- 1/4 tsp
Parmesan cheese- 2 handfuls
Preparation:
While the chicken breast is baking, start making this.
Place a cooking pan over medium heat, add butter and let it melt.
Add the red dry whole chillies, saute for a second.
Add swiss chard, cook till it has wilted and starts to get fried.
Sprinkle ground pepper over it.
Add parmesan cheese and cook till the cheese melts a bit.
Remove from the flame.
For making Ghee roasted plantain:
Ghee- 3-4 tbsp
Very Ripe Plantain, cut thin- 2 no’s
Sugar- 2 tbsp
Preparation:
Heat a non-stick cooking pan over medium heat.
Use very ripe plantain for making this, the riper the better.
Peel off the skin and cut the plantain in half horizontally, now cut each horizontal half longitudinally into thin slices.
Melt the ghee in the heated pan, place the plantain slices over it.
Fry it till both the sides start to turn brown.
Sprinke sugar over it and fry for a minute.
Remove from the pan and keep aside.
How to plate:
On a clean plate, place some sauteed swiss chard, place 2 stuffed chicken breasts, pour any juice from baking the chicken left on the baking sheet and top it with 3 slices of Ghee roasted plantain.
Tips:
If you don’t have swiss chard, use spinach instead.
Don’t exclude parmesan cheese, it gives a really nice aroma and taste to the chicken.
Topping with ghee roasted plantain is just optional, you could use other fruits like caramelized pears or peaches.
http://www.thasneen.com/cooking/baked-stuffed-chicken-breast-swiss-chard/
