Serving:2|Prep Time: 10min|Total Time:20min
Chicken breast two
One of each Red, green, and yellow bell pepper.
One medium-size onion
50gm fresh button Mushrooms
Olive oil for sauteing
200gm fresh button Mushroom
One clove of garlic
2tbsp Fresh cream
Spinach or any greens (Optional)
Step by step recipe
Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
Open out the breast so that it resembles a butterfly.
Cover with cling film and pummel with a rolling pin to create an even thickness.
In a hot fry-pan add butter, then add half chopped onion with garlic and saute it till onion get translucent.
Then add chopped mushrooms cook them for 5 mins, then add seasoning.
Switch off the flame and grind this mixture into a fine paste then in the same pan put back on fire for cooking for 2 mins and add cream.
Take a pan add some olive oil then add half chopped onion, cook until onions translucent and little bit brown then add chopped vegetables and seasoning. Saute it all for 5 mins and set aside to cook.
Optional, Add some leafy greens, I have added some chopped spinach.
Take prepared butterfly chicken breast and spread stuffing evenly, then roll it tightly to secure roll it in an aluminium foil.
Bake it in a preheated oven for 10 mins at 200 C or till chicken is cooked.
Or you can wrap it tightly with the help of cling film and poach it into hot boiling water for 7 min then remove the cling film and pan roast it to give a nice golden brown colour to the chicken.
Serve it hot with mushroom sauce.