Stuffed Chicken Breast with Sherry Mushrooms

Sundays are supposed to be lazzzzy!!!!

Well.. mine are not.

For me Sundays mean "Completion of Pending Tasks." And those include fulfilling promises!

I have been promising to make chicken breast for sometime and my son was quick to remind me once again.

So I thought.. Why not go the whole mile? Lets cook something elaborate, something worth all the efforts.

And it worked. Got thumbs up from hubby and kiddo. 

Ingredients:

For the Chicken Breast:

300 gms          Chicken breast (I used Godrej)

1/2 tsp             Soya Sauce

1/4 tsp             Pepper Powder

1/2 tsp             Orange Zest

2 cubes            Cheese (You can use mozzarella)

1/4 cup            Coriander leaves

1/2 tsp             Chilli flakes

1 tsp                Olive Oil

1/4 tsp             Namak Shamak

2 to 3              Mushrooms

For the Sherry Mushrooms:

10 to 12          Mushrooms

1/2 tsp            Ginger Garlic Paste

1/2 cup           Sherry

1/2 tsp            Vinegar

1/2 tsp            Chilli Flakes

1/2 tsp            Italian Mixed Herbs

1/4 tsp            Sugar

a pinch            Namak Shamak

1 tsp               Olive Oil

Method:

For the Stuffed chicken breast:

Prepare the chicken breast by marinating it with pepper powder, orange zest, soya sauce and salt. Keep aside for 1 hr.

Mix together the cheese, chopped mushrooms, chilli flakes, coriander leaves and a pinch of salt for the stuffing.

Take the chicken breast and suff it with the mixture. Seal the edges with a toothpick if required. Drizzle a little olive oil and grill for about 7 to 8 mins. Remove after it get a nice crust.

For the Sherry Mushrooms:

Prepare the mushrooms by marinating them in the sherry, chilli flakes, italian herbs, salt, ginger garlic paste and the sugar.

Heat the olive oil in a pan, add the marinated mushrooms and cook till the sauce thickens.

Serve with Orange slices on a bed of Purple Cabbage.