Imagine a culinary journey where tender chicken breasts meet the vibrant flavors of Indian cuisine - a dish so irresistible, it'll transform your ordinary dinner into an extraordinary feast! These Spicy Spinach and Paneer Stuffed Chicken Breasts are not just a meal, they're a flavor explosion waiting to happen. Perfect for those who crave something beyond the mundane, this recipe combines the richness of paneer, the earthiness of spinach, and the kick of red chili powder, all wrapped up in succulent chicken breasts that promise to tantalize your senses and impress even the most discerning food lovers.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup spinach, chopped
- 1/2 cup paneer, crumbled
- 1 tablespoon red chili powder
- 1 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon oil
Instructions
- Begin by preparing the ingredients. Rinse the spinach thoroughly under cold water, then chop it finely. Crumble the paneer into small pieces and set aside.
- In a medium-sized skillet, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped spinach to the skillet and sauté for 2-3 minutes until wilted. Stir occasionally to ensure even cooking.
- Once the spinach is cooked, add the crumbled paneer, 1 tablespoon of red chili powder, and salt to taste. Mix well and cook for another 2-3 minutes until the paneer is heated through and well combined with the spinach. Remove the skillet from heat and let the filling cool slightly.
- While the filling is cooling, prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness, about 1/2 inch thick. This will help them cook evenly.
- Once the chicken breasts are pounded, season both sides with salt. Take a generous amount of the spinach and paneer filling and place it in the center of each chicken breast. Fold the sides of the chicken over the filling and secure with toothpicks or kitchen twine to keep the filling from spilling out.
- Preheat your oven to 375°F (190°C). In an oven-safe skillet, heat a little more oil over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear each side for about 3-4 minutes until golden brown.
- After searing, transfer the skillet to the preheated oven. Bake the stuffed chicken breasts for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes before slicing. This will help retain the juices.
- Carefully remove the toothpicks or twine from the chicken breasts. Slice them into medallions and serve hot, garnished with fresh herbs if desired. Enjoy your spicy spinach and paneer stuffed chicken breasts!
Tips
- Pound chicken breasts evenly to ensure uniform cooking and easier stuffing
- Use toothpicks or kitchen twine to secure filling and prevent leakage
- Let chicken rest after cooking to keep it juicy and tender
- Check internal temperature with a meat thermometer to avoid overcooking
- For extra flavor, try adding garlic or ginger to your spinach and paneer filling
- If paneer is unavailable, you can substitute with ricotta cheese
- Serve with a cool raita or fresh salad to balance the spicy filling
Nutrition Facts
Calories: 320kcal
Carbohydrates: 3g
Protein: 38g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
