Stuffed chicken breast with mushroom sauce: Elaborate looking but easy cooking!

This is not only easy to make but serves as the perfect main course for a nice evening with your friends and family.

Nida Waqar September 07, 2013
This recipe is not only easy to make but serves as the perfect main course for a nice sit down evening with your friends and family.


chicken breasts

One bundle of spinach leaves

1tsp garlic paste (for the stuffing)

Soy sauce for marinating

Mozzarella cheese (thinly sliced)

For the sauce:

A handful of mushrooms

1 packet cream


Freshly ground pepper

1 small onion chopped


Flatten the chicken breasts with a meat mallet. Rub with soy sauce, garlic paste, salt and black pepper.

Photo: Nida Waqar

Blanch* the spinach leaves and drain. Add salt, red chilli flakes and garlic paste.

*Blanching is a method in which you add vegetables to boiling water for one min and immediately drain and add it to a bowl of chilled water so it doesn’t lose its colour.

Photo: Nida Waqar

Spoon out about one heaped tablespoon of the spinach mixture on each breast and spread. Add more if required. It should be a thin layer. Add the sliced mozzarella and roll the breast up, securing with toothpicks. Cut it into three after securing it.

Photo: Nida Waqar

Heat up two tablespoons oil, in a frying pan and place the chicken in it. Let it cook on one side for one minute each. Keep a medium flame. Then add about 1/4th cup of water and cook it, changing sides for even cooking. Take the pieces out in a plate and let it rest. Take the toothpicks out after five minutes.

Photo: Nida Waqar

For the sauce:

Heat a tablespoon of oil, add the chopped onion and sauté till transparent. Add the mushrooms and pepper. Add a cup of water and cook for two minutes. Blend and put it back on the flame. Add the cream and thicken with corn-flour to get the right consistency. Season with salt. You can add chopped parsley to it too.

Pour the sauce over the chicken and serve with pasta or a buttered bun.

Photo: Nida Waqar

There couldn’t be a more elaborate looking and easy cooking dish for that formal dinner evening you had planned out!

Give this delicious recipe a try and let me know how your guests reacted to it in the comments below.

Bon Appétit!
Nida Waqar A mother, a homemaker and an aspiring chef. She tweets @
The views expressed by the writer and the reader comments do not necassarily reflect the views and policies of the Express Tribune.


Global Nomad | 7 years ago | Reply Poorly written instructions.
Dr.N.Khatoon | 7 years ago | Reply @ Insaan Generally,overcooking is what makes chicken meat,dry out and go tough. And breast meat has a lot less fat and flavour than,thigh meat and gets overcooked more easily. Switching to thighs,may make cooking chicken an easier experience .. Or keep the skin on while cooking breast meat.
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