I love chicken, I believe it is a really versatile meat and it's difficult to go wrong with it. Also the lean protein is easy to digest if you are trying to get fit and embrace the healthy way of life.
This recipe is a healthy chicken that is easy to cook and requires minimal effort. I have used Ricotta Cheese but I am also giving a cottage cheese/paneer substitute if you can't find Ricotta.
I hardly watch television but the idea of wrapping the chicken in a cling film and then in a foil was taken from a very old season of Master Chef India and if I remember correctly it was Chef Kunal giving Masterclass on preparing Chicken Roulade.
I served this with Mushroom Pepper Sauce. I also prepared a side of Roasted Eggplants topped with home-made sun-dried tomatoes. I will create another post for the Eggplant recipie.
Ingredients:
2 pieces boneless chicken breast
50 gms Ricotta
Half cup Spinach
Salt, to taste
Pepper, as desired
( If you can't find Ricotta just substitute it with 50 gms paneer or cottage cheese, add one tbsp of cream and 1/4 spoon of lemon juice)
Method:
Clean the breast, trim the fats. Flatten it using a meat mallet and rub salt and pepper on both sides.
Blanch the spinach. Run cold water to retain the colour and also avoiding cooking from the residual heat. Squeeze excess water.
Crumble the cheese.
Add salt pepper and spinach to the cheese and mix well.
Divide the mix to two portions and put a portion each in the centre of the breast.
Fold from both sides, and seal the edges.
Seal the piece properly in a cling film.
Now seal this inside an aluminium foil. Both these steps are important. The cling film will ensure that the juices are locked in and does not stop. The foil will act as a barrier between the direct heat and the cling film.
Bake in a pre heated oven at 180 degrees for 60 minutes. Do check at around 45 minutes, but I have realised 60 minutes is perfect.
Once you remove the foil you will notice juice inside the foil. Retain the juice for the sauce.
Optional: You can lightly fry the baked chicken in a pan coating it with some breadcrumbs. This step is not necessary, since the chicken is already well cooked. But it does add a slight crunchy layer to the top as well as a nicer colour.
Ingredients for Mushroom Pepper Sauce:
Half cup Mushroom, diced
1 tsp ground pepper, more if you like
2 pods of garlic
1/4 cup milk+ 1/4 cup water
1 tbsp refined flour
1 tbsp olive oil/ butter
Reserved stock from the chicken
Salt, to taste
Method:
Heat oil, add the garlic. Now add the mushroom, salt and pepper. Fry till water releases. Now add the flour, and coat the mushroom well. Add the milk+ water and stock, bring to a boil. Once the sauce reaches your desired consistency it's done.
Top the chicken with the sauce and serve with accompaniments of your choice.
Accompaniment suggestions:
You can have this with a salad, steamed or grilled vegetables, choice of potatoes. You can also look up the Roasted Eggplants topped with home-made sun-dried tomatoes here
Get the method to prepare your own Sundried Tomatoes here
**You can add more flour to the sauce, keep the ratio of the flour and fat same.
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