Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe
Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe is a Yummy cheesy chicken recipe made with all the herbs and very little oil, making it healthy and scrumptious. Serve it along with some salad, herb rice or garlic bread for a quick weekend meal.
Creamy Stuffed Chicken With Pepper Cilantro Sauce is a very easy and made with all the herbs and very little oil, its very healthy and scrumptious. One can serve it as starter or main course with rice, pastas or spaghetti as well.
Its a very unique style of cooking which will make you a star in front of all the guests.
If you like this recipe, you can also try other chicken recipes such as
- 500 grams Chicken breasts
- 1/2 teaspoon Whole Black Peppercorns , crushed
- 1/2 cup Coriander (Dhania) Leaves , cilantro
- 1/2 teaspoon Lemon zest
- 1 teaspoon Dried Thyme Leaves
- 1 teaspoon Rosemary
- 1 teaspoon Dried oregano
- 1 teaspoon Sage
- Salt , to taste
- 200 grams Cream cheese
- 1/2 teaspoon Del Monte Black Olives For the pepper sauce
- Del Monte Olive Oil , as required
- 2 tablespoons Corn starch
- 1 tablespoon Whole Black Peppercorns , crushed
- Salt , as required
- Sugar , as required
- 2 cloves Garlic , finely chopped
- 1 cup Milk
- 2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe
To begin making the Creamy Stuffed Chicken With Pepper Cilantro Sauce recipe, firstly pound the chicken breasts to an even thickness about 1/2 inch.
Place the chicken in a plate and top it with cream cheese, cilantro, salt and crushed pepper. Sprinkle lemon zest and mixed herbs on the chicken.
Roll the chicken and tie it with a thread from all sides so that the cheese doesn’t ooze out.
Cover it with a cling film and keep it refrigerated for an hour.
Meanwhile, we will make the cilantro and pepper sauce.
In a small bowl, mix cream, cornstarch in cold milk and blend well.
Heat a wide pan on medium heat and saute peppercorns.
Add rest of the ingredients - peppercorns, salt, sugar, garlic, milk, coriander leaves, red chilli powder, lemon juice, parsley leaves, including the cornstarch mixture and bring it to a boil.
Keep boiling till the consistency is reduced to a thick sauce.
Once it is done, take it out in a bowl.
Next, heat the pan and add olive oil just to glaze the pan so that you get the grilled flavour not the fried one.
Cook the refrigerated chicken on medium heat till it changes its colour.
Keep rolling the chicken to cook it evenly from all sides. Cook it till you get the caramelised colour.
Place the chicken in a plate and gently remove the threads.
Cut into slices of desired thickness and cover it with hot cilantro and pepper sauce.
I am a former software engineer who turned out to be a cook and a food blogger. I worked for 6 years as an IT professional before stepping into motherhood. My husband encouraged my cooking skills and my baby supported me. For me, cooking is an art and I love making it colourful. I have initially started my food blog: https://kritiskreation.wordpress.com/