ContinentalLunchVegetarian

Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe

Name: Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Continental
Ingredients: 500 grams chicken breasts; 1/2 teaspoon whole black peppercorns - crushed; 1/2 cup coriander (dhania) leaves - cilantro; 1/2 teaspoon lemon zest; 1 teaspoon dried thyme leaves; 1 teaspoon rosemary; 1 teaspoon dried oregano; 1 teaspoon sage; salt - to taste; 200 grams britannia cream cheese; 1/2 teaspoon del monte black olives; extra virgin olive oil - as required; 2 tablespoons corn flour; 1 tablespoon whole black peppercorns - crushed; salt - as required; sugar - as required; 2 cloves garlic - finely chopped; 1 cup milk; 2 sprig coriander (dhania) leaves - finely chopped

A vegetarian Continental recipe with chicken breasts, whole black peppercorns - crushed, coriander (dhania) leaves - cilantro. Ready in 50 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories

865kcal

Estimated Cost

₹475-625

Carbs110g

Protein48g

Fats26g

Servings Scaler

Instructions

18 steps

1
To begin making the Creamy Stuffed Chicken With Pepper Cilantro Sauce recipe, firstly pound the chicken breasts to an even thickness about 1/2 inch
chicken breasts(500 grams)coriander (dhania) leaves - cilantro(1/2 cup)britannia cream cheese(200 grams)
2
Place the chicken in a plate and top it with cream cheese, cilantro, salt and crushed pepper
chicken breasts(500 grams)whole black peppercorns - crushed(1/2 teaspoon)coriander (dhania) leaves - cilantro(1/2 cup)salt - to tastebritannia cream cheese(200 grams)whole black peppercorns - crushed(1 tablespoon)salt - as required
3
Sprinkle lemon zest and mixed herbs on the chicken
chicken breasts(500 grams)lemon zest(1/2 teaspoon)
4
Roll the chicken and tie it with a thread from all sides so that the cheese doesn’t ooze out
chicken breasts(500 grams)britannia cream cheese(200 grams)
5
Cover it with a cling film and keep it refrigerated for an hour
6
Meanwhile, we will make the cilantro and pepper sauce
coriander (dhania) leaves - cilantro(1/2 cup)
7
In a small bowl, mix cream, cornstarch in cold milk and blend well
britannia cream cheese(200 grams)tablespoons corn flour(2)milk(1 cup)
8
Heat a wide pan on medium heat and saute peppercorns
whole black peppercorns - crushed(1/2 teaspoon)tablespoons corn flour(2)whole black peppercorns - crushed(1 tablespoon)
9
Add rest of the ingredients - peppercorns, salt, sugar, garlic, milk, coriander leaves, red chilli powder, lemon juice, parsley leaves, including the cornstarch mixture and bring it to a boil
whole black peppercorns - crushed(1/2 teaspoon)coriander (dhania) leaves - cilantro(1/2 cup)lemon zest(1/2 teaspoon)dried thyme leaves(1 teaspoon)salt - to tastetablespoons corn flour(2)whole black peppercorns - crushed(1 tablespoon)salt - as requiredsugar - as requiredcloves garlic - finely chopped(2)milk(1 cup)sprig coriander (dhania) leaves - finely chopped(2)
10
Keep boiling till the consistency is reduced to a thick sauce
11
Once it is done, take it out in a bowl
12
Next, heat the pan and add olive oil just to glaze the pan so that you get the grilled flavour not the fried one
extra virgin olive oil - as required
13
Cook the refrigerated chicken on medium heat till it changes its colour
chicken breasts(500 grams)
14
Keep rolling the chicken to cook it evenly from all sides
chicken breasts(500 grams)
15
Cook it till you get the caramelised colour
16
Place the chicken in a plate and gently remove the threads
chicken breasts(500 grams)
17
Cut into slices of desired thickness and cover it with hot cilantro and pepper sauce
coriander (dhania) leaves - cilantro(1/2 cup)
18
Serve Creamy Stuffed Chicken With Pepper Cilantro Sauce with Spring Onion & Roasted Garlic Brown Rice Recipe, Chilled Sweet & Sour Cucumber Noodle Salad Recipe and Kiwi Basil Lemonade Recipe
chicken breasts(500 grams)coriander (dhania) leaves - cilantro(1/2 cup)lemon zest(1/2 teaspoon)britannia cream cheese(200 grams)cloves garlic - finely chopped(2)

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Recipe Source: archanaskitchen.com

ContinentalLunchVegetarian

Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe

A vegetarian Continental recipe with chicken breasts, whole black peppercorns - crushed, coriander (dhania) leaves - cilantro. Ready in 50 min, serves 4.

Curated byLucas Dubois🇫🇷

Cook Time50 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

110g(51%)

Protein

48g(22%)

Fats

26g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

18 steps

1
To begin making the Creamy Stuffed Chicken With Pepper Cilantro Sauce recipe, firstly pound the chicken breasts to an even thickness about 1/2 inch
chicken breasts(500 grams)coriander (dhania) leaves - cilantro(1/2 cup)britannia cream cheese(200 grams)
2
Place the chicken in a plate and top it with cream cheese, cilantro, salt and crushed pepper
chicken breasts(500 grams)whole black peppercorns - crushed(1/2 teaspoon)coriander (dhania) leaves - cilantro(1/2 cup)salt - to tastebritannia cream cheese(200 grams)whole black peppercorns - crushed(1 tablespoon)salt - as required
3
Sprinkle lemon zest and mixed herbs on the chicken
chicken breasts(500 grams)lemon zest(1/2 teaspoon)
4
Roll the chicken and tie it with a thread from all sides so that the cheese doesn’t ooze out
chicken breasts(500 grams)britannia cream cheese(200 grams)
5
Cover it with a cling film and keep it refrigerated for an hour
6
Meanwhile, we will make the cilantro and pepper sauce
coriander (dhania) leaves - cilantro(1/2 cup)
7
In a small bowl, mix cream, cornstarch in cold milk and blend well
britannia cream cheese(200 grams)tablespoons corn flour(2)milk(1 cup)
8
Heat a wide pan on medium heat and saute peppercorns
whole black peppercorns - crushed(1/2 teaspoon)tablespoons corn flour(2)whole black peppercorns - crushed(1 tablespoon)
9
Add rest of the ingredients - peppercorns, salt, sugar, garlic, milk, coriander leaves, red chilli powder, lemon juice, parsley leaves, including the cornstarch mixture and bring it to a boil
whole black peppercorns - crushed(1/2 teaspoon)coriander (dhania) leaves - cilantro(1/2 cup)lemon zest(1/2 teaspoon)dried thyme leaves(1 teaspoon)salt - to tastetablespoons corn flour(2)whole black peppercorns - crushed(1 tablespoon)salt - as requiredsugar - as requiredcloves garlic - finely chopped(2)milk(1 cup)sprig coriander (dhania) leaves - finely chopped(2)
10
Keep boiling till the consistency is reduced to a thick sauce
11
Once it is done, take it out in a bowl
12
Next, heat the pan and add olive oil just to glaze the pan so that you get the grilled flavour not the fried one
extra virgin olive oil - as required
13
Cook the refrigerated chicken on medium heat till it changes its colour
chicken breasts(500 grams)
14
Keep rolling the chicken to cook it evenly from all sides
chicken breasts(500 grams)
15
Cook it till you get the caramelised colour
16
Place the chicken in a plate and gently remove the threads
chicken breasts(500 grams)
17
Cut into slices of desired thickness and cover it with hot cilantro and pepper sauce
coriander (dhania) leaves - cilantro(1/2 cup)
18
Serve Creamy Stuffed Chicken With Pepper Cilantro Sauce with Spring Onion & Roasted Garlic Brown Rice Recipe, Chilled Sweet & Sour Cucumber Noodle Salad Recipe and Kiwi Basil Lemonade Recipe
chicken breasts(500 grams)coriander (dhania) leaves - cilantro(1/2 cup)lemon zest(1/2 teaspoon)britannia cream cheese(200 grams)cloves garlic - finely chopped(2)