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.

Serve Creamy Stuffed Chicken With Pepper Cilantro Sauce with Spring Onion & Roasted Garlic Brown Rice Recipe, Chilled Sweet & Sour Cucumber Noodle Salad Recipe and Kiwi Basil Lemonade Recipe.