Bangalore Spinach-Walnut-Ricotta Stuffed Chicken
2 tsp almonds
4 red chilies
1/4 tsp black peppercorns
2 cardamom pods
1/2 tsp fennel seeds
1/4 cup toasted walnut pieces
1/4 cup diced red onions
3 cups baby spinach
2 tbsp skimmed fat ricotta
1/4 tsp spice powder (See above)
1/2 tsp oil
Salt to taste4 boneless, skinless chicken breasts
Salt and pepper for seasoning
1 tsp oil
Spinach Ricotta stuffing – See above
2 tbsp spice powder – see above
1/4 cup white wine
1.Preheat the oven to 375F.
2.Season the chicken breasts with a liberal amount of salt and pepper.
3.Heat the oil in the same oven-proof pan, and place the seasoned side down.
4.Now season the top with salt and pepper.
5.Turn the breasts once to brown both sides, takes about 2-3 minutes on each side.
6.Transfer the browned chicken breasts to a cutting board.
7.Make a large slit on one side of each of the browned breasts, divide the stuffing equally and stuff each breast as shown below.
8.Now apply a liberal amount of the spice powder all over the stuffed breasts.
9.Add the white wine to the pan and place the chicken breasts into the wine in the pan.
10.Spoon some of the wine over the breast pieces. This wine will keep the chicken moist in the oven.
11.Place the pan in the oven and cook at 375F for 45 minutes. Remove from the oven and serve hot.
12. The chicken will be tender and moist. Serve this with a salad or sautéed vegetables for a wholesome meal.