Ingredients:
Boneless chicken breasts- 6 - depends on the size of your baking dish.
Spinach- 250 gms- blanched and chopped,
Onion- half- chopped,
Garlic small- 5 to 6,
Mozzarella and cheddar cheese ( mixed )- 1 pkt - 200 gms ( can use any cheese ),
Salt and pepper to taste,
Basil leaves- 5 to 6-( optional ),
Olive oil - 3 to 4 tbsp.
Breading ingredients:
Plain Flour- 1 cup + a pinch of red chilli flakes + herbs + a pinch of salt.
Eggs- 3+ 1 tbsp of olive oil +1 tbsp of water - beaten,
Bread crumbs- Toast 5 or 6 slices of bread and grind them into coarse pwd.
Aluminum foil to warp the stuffed chicken.
Method:
Pat dry the chicken breasts with kitchen towel.There should be no water.
Pound each chicken pieces with a tenderizer or a rolling pin to thin the chicken breasts.
Sprinkle salt and pepper on both sides.
Leave aside as you make the filling ( you can make your own filling ).
Blanch and squeeze out the excess water from the spinach and then chop it.
Heat 1 tsp of oil in a pan.
As oil heats up add the chopped garlic.
After few seconds add the chopped onion.
When the onions are slightly soft add the spinach.
Sprinkle seasoning,chopped basil leaves and a pinch of salt.
Mix for few seconds till there is no moisture and then close gas.
Transfer to a bowl and let it cool.
Grate the cheese with a grater and keep aside.
when the spinach mixture has cooled ,add the grated cheese.
Lay the foil sheets on the counter and spread the chicken pieces on it.
The wide end of the chicken pieces should be close to you.
Spread the mixture in the center of each chicken,leaving the edges.
Roll the chicken from your end, pushing the stuffing inside with your fingers to the opposite end.
Keep the seam side below.
Fold the rolled chicken tightly with the foil and twist the ends (like toffee wrap).
Keep the wrapped chicken in the fridge 1 hour or ( take out when you plan to bake them )
Pre heat oven to 375 F or 180 C
Coat the baking dish with oil and put in the pre heated oven for 3 minutes.
Breading the chicken:
Take 3 containers or bowls.
Keep the containers close to each other.
In the first container put the plain flour ,seasoning and salt.Mix.
In the second container put 3 eggs,olive oil and water.Beat.
In the 3 container put the bread crumbs.
Remove the foil from the chicken.
Coat each chicken in flour first and shake off the excess flour ,then dip in the egg mixture ( drip out the excess ) and then roll it in the bread crumb.
Once the casserole is heated, take out on wooden board or towel and place the chicken with the seam side down.
Drizzle 1 tbsp of oil on all the pieces and bake for 45 minutes.
Enjoy this simple baked chicken with bread of your choice,fries and green salad.
Ingredients:
Maida or all purpose flour- 200 gms,
Oil- 50 ml or 1/4 cup,
Salt-1/2 tsp.
Ingredients for filling:
Frozen peas or fresh peas- 1cup,
Hing- a pinch,
Cumin seeds- 1/2 tsp,
Dhania or coriander pwd- 1 tsp,
Sauf or fennel pwd- 1 tsp,
Red chilli pwd- 1/4 tsp,
Amchoor pwd or dry mango pwd- 1/4 tsp,
Green chilli-1- chopped,
Ginger- 1inch- grated,
Green coriander leaves- 1tbsp- chopped,
Salt-1/4 tsp,
Oil -2 tsp for frying the peas,
Oil for frying.
Method:
Mix salt and oil in the flour and make a soft dough.
Cover with damp cloth and leave for 20 minutes.
Coarsely grind the peas in the grinder( strain the water after washing the peas ).
Heat 2 tsp of oil.
As oil heats up lower the heat and add a pinch of hing and 1/2 tsp of cumin seeds.
As the cumin seeds brown,add coriander pwd,sauf pwd,red chilli pwd and amchor pwd.
Stir fry the powdered spices in low heat for 30 seconds.
Add the ginger and chopped green chilli.
Stir fry till the peas are a little dry.
Fry for few seconds,then add salt,garam masala and coriander leaves..
Bhunno for 1 minute and then close gas.
Transfer to a bowl to cool.
Heat oil in kadhai.
Let it heat on low heat,while we do the filling.
After the dough has rested for 20 minutes,knead it again.
Divide the dough in 10 equal size balls.
Make them round and cover with a damp cloth.
Grease the counter for rolling.
Fill each ball with 1 tsp of filling as you fill for aloo paratha.
Close the opening and lightly press it.
With a rolling pin lightly press the filled ball into 2 and 1/4 inch circle.
Use oil if needed.
If the edges are thick lightly press them with your fingers.
Keep aside in a greased plate.
Cover with a cloth to keep them from drying.
Check oil by dropping a small tiny dough ball.
If the dough come up on the surface instantly ,then oil is ready.
Fry the kachoris in batches in low heat,turning both sides till they are evenly brown.
Enjoy the kachoris with green corinader chutney and tamarind chutney.
Makes 10 kachoris.
Few tbsp of peas filling were left in the bowl,which I used it to make peas paratha.
