Stuffed Breast Of Chicken

Method

1. Clean the chicken breasts and flatten them with a steak hammer.
2. Marinate with salt, lemon juice and one teaspoon of Ferns’ Tandoori Curry Paste.
3. Wash and chop coriander leaves.
4. Chop raisins, cashew nuts and pineapple rings.
5. Mix with grated cottage cheese, salt, sugar, and green chillies to make a filling.
6. Divide filling into four portions.
7. Put one portion of filling into each chicken breast, roll and secure with a toothpick Heat oil in a pan.
8. Put in the rolled chicken breasts and sauté until golden brown.
9. Remove chicken breasts and in the same oil make a gravy, frying the onion paste and then adding tomato purée, ginger garlic paste, salt and one teaspoon of Ferns’ Tandoori Paste.
10. Add the chicken breasts and simmer until the meat is tender.
11. Serve hot on a bed of saffron rice.