Ingredients
Chicken breasts 4 (approx. 500 g )
National Vinegar 1 tbsp
National Salt 1 tsp or to taste
National Pissi kali mirch ¼ tsp
Butter 2 tbsp
Oil 2 tsp
Mint leaves for garnish
Filling: Mix together:
Cheese, grated 1 cup
National Garlic paste 1 tsp
Onions, finely chopped ¾ cup
Capsicums, finely chopped ½ cup
Mushrooms, fresh, sliced thin 1 cup (75 g)
National Salt 2 tsp or to taste
Lemon juice 1 tbsp
Preparation
Slit chicken breasts along the length from one side, to create a pocket for the filling.
Mix the vinegar, salt and pepper, apply to the chicken inside out and leave for ½ an hour.
Stuff the filling into the ‘pocket’ of the chicken pieces and press edges to seal. Heat the butter and oil together in a pan.
Place the stuffed chicken pieces in the pan and brown them over high heat on both sides.
Lower the heat and cook covered, till tender.
Transfer on to a serving dish, pour whatever juices in the pan, and serve garnished with the mint leaves.
