Have you eaten chicken stuffed? Here is the recipe

Chicken stuffed. (Photo: Collected)

Thousands of terms can be made with chicken. In addition to home-cooked chicken, we also eat grilled chicken, chicken fry, chicken sausage and other names from various fast food shops. But have you ever eaten chicken stuffed?

If this great position is given in front of everyone, big or small, they will lick it. If you want, you can make this recipe at home in a very short time.

It’s just as fun to eat; There are many health benefits. Because in addition to chicken, spinach, cheese, etc. are needed to make this term. These ingredients are very beneficial for health.

Those who are health conscious; If they want, they can put this term in the diet. Let’s find out how to make chicken stuffed at home.

Materials

1. Chicken breast without bones

2. 1 teaspoon of salt

3. Cream cheese 250 mg

4. 400 grams of mozzarella cheese

5. 600 grams of spinach steamed

. Half an onion paste

. 1 clove of garlic

. 2 tablespoons of olive oil

9. 1 tablespoon of butter without salt

Method

First make small pockets in the chicken breast. Carefully make a 3 inch hole along the middle with the knife in the part of the chicken that is most fleshy.

Now sprinkle salt and pepper very well. Mix the mozzarella cheese, cream cheese, spinach, onion and garlic very well to make pur. Carefully fill the pockets made with pureed chicken breasts.

Now heat the oil in a large iron pan. Heat the oil on medium heat for 3 minutes, as soon as the smoke rises, you will understand that the oil is hot. Carefully leave the chicken in the oil.

Leave it on medium heat and fry for 5-6 minutes. When it feels almost fried, leave the butter on the chicken.

When the butter starts to melt, turn the pan very carefully and apply the butter on the chicken. Take it down and wait for it to cool for 3 minutes.

Then cut the chicken breast into pieces and serve. You can take white sauce, vegetables, potatoes and garlic toast with it.

Audi


Source: ODHIKAR by www.odhikar.news.

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