It's Christmas season again. That time of the year when we gather with loved ones and feast with great joy. If you are looking for a recipe to jazz up your Christmas menu, here is one of my mother’s recent culinary concoctions – the Stuffed Spinach Chicken. Hope you enjoy it!
Slice one side of the chicken breast to make a slit/pocket. Be careful not to cut it all the way through the other side.
In a small bowl, make a paste of the All Purpose seasoning powder, pepper powder, diced garlic, lime juice and salt. Marinate the chicken with this paste. Refrigerate the marinated chicken in an airtight container for at least two hours/overnight.
Blanch the palak - Add the palak into boiling water and let it cook for two minutes. Remove and run it immediately under cold water. Drain and set aside. Chop the palak into small pieces.
Fold the grated cheese into the blanched palak and mix them well.
Take the chicken out from the refrigerator and let it sit for 10 minutes.
Tuck the palak-cheese mixture into the pockets of the chicken. Make sure to do this gently without letting the chicken tear apart.
Tie a twine around the chicken or use toothpicks to seal the stuffed chicken.
Place a pan/skillet over medium heat. Add ½ tbsp butter and 1/2 tbsp oil. Sear the stuffed chicken for two minutes per side. (This helps to seal the juices of the chicken and keeps the chicken from drying out).
Drizzle the remaining butter and oil on top of the chicken.
Scoop the chicken out carefully and transfer it on to a baking tray.
In a preheated oven, bake the chicken at 150 degrees Celsius for half an hour. Cooking time varies from oven to oven, so make sure to keep an eye on your oven.
Once the chicken is done, take it out from the oven and let it sit for two minutes. Remove the twine/toothpicks. If there is any juice left in the baking tray, pour it over the chicken.
You can serve it with bread, roasted veggies and salad.
Photo by Becca Tapert on Unsplash
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