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Tuesday, August 13, 2013

Stuffed Chicken Breast

IMG_9937 My aunt saw this on some TV show and made it at home. She really liked it and insisted I try it out and blog about it. Keeping the taste aside it looks vibrant and colorful. Since it is baked while wrapped it remains very succulent. Being stuffed with colorful veggies and cooked with very little oil and cheese this is an excellent healthy low carb dinner option.


  • 2 chicken breast boneless
  • 3 tbsp. plain yogurt
  • 2 tsp.  ginger garlic paste
  • 2 tbsp. lime juice
  • 1 large onion finely chopped
  • 2 tsp. chopped ginger
  • 1 tsp. chopped garlic
  • 1 cup spinach leaves
  • 1/2 cup sliced mushroom
  • 1/2 cum sweet corn
  • 1/4 red bell pepper chopped
  • 5-6 basil
  • 1/4 cup parmesan cheese
  • 1 tsp. black pepper
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • Salt to taste
  • Aluminum foil or plantain leaf (to wrap)


Take chicken breasts and pat them dry. Now on the thicker side make a slit with a sharp knife. Using your finger create a pocket inside the breast. You need to be little careful so that your finger doesn’t go through the other side.


Marinate the chicken breast with yogurt, ginger garlic paste, lime juice and salt. Keep for half an hour.

Heat 2 tbsp. oil in a pan and add chopped onion, ginger and garlic to it. Sauté on medium heat till onions turn pink. Now stir in chopped mushroom, corn, bell pepper and spinach. Fry them on high heat for a minute or two. Lower the heat and add basil leaves, black pepper, salt and mix well. Finally sprinkle cheese and stir to combine. Turn off the heat. Allow it to cool down completely.

Now pack this stuffing inside the pocket of the chicken breast. Slather butter on both sides of the breasts. Wrap it in a aluminum foil. I had banana leaves so I used those.

Pre heat your oven at 350F and bake for 30 minutes. Remove the wrapper and place it on a cutting board.. Slice each breast into 4-5 pieces on an angle with a sharp knife,

Arrange them on a serving plate and serve with your favorite dip.

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