Stuffed Chicken Breasts

Ingredients

• Chicken breasts 4 (approx. 500 g )
• Vinegar 1 tbsp
• Salt 1 tsp or to taste
• Pissi kali mirch ¼ tsp
• Butter 2 tbsp
• Oil 2 tsp
• Mint leaves for garnish
• Filling: Mix together:
• Cheese, grated 1 cup
• Garlic paste 1 tsp
• Onions, finely chopped ¾ cup
• Capsicums, finely chopped ½ cup
• Mushrooms, fresh,  sliced thin 1 cup (75 g)
• 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.