- Chicken Breast – 1 (deskinned)
- Ground black pepper- 1 tspn
- Garlic paste/powder – 1 tspn
- Lemon juice – 1 tspn
- Olive oil – 1 tspn
- Salt – ½ tspn
- Chopped Spinach – 1cup (preferably blanched)
- Parmesan Cheese –½ cup
- Coarsely ground black pepper- 1 tspn
- Chopped garlic – 1 tblspn
- Finely chopped mushroom – 1 tblspn
- Olive oil = ½ tspn
- Butter – 1 tblspn
- Red chili flakes (optional) – 1 tspn
- Dry Oregano/Italian seasoning – 1 tspn
- Salt to taste
- Sugar – ½ tspn
Wash the chicken breast in running water, and then pat it dry completely in kitchen towel. Half slit the thicker side of the breast piece to make a pocket. (Do not slit whole piece). The other end should remain intact to hold the stuffing.
In a flat vessel, pour the marinade ingredients and whisk nicely. Now add the breast piece and fold the marinade on all sides, even inside the pocket. Set aside for marination for at least 15 mins.
In a pan, lightly heat olive oil and add butter(olive oil helps the butter not to burn). Add garlic and sauté till it is aromatic. Now add mushrooms and cook till the moisture dries. Add spinach and sugar and cook till it dries up. Add cheese and all the seasoning. Once the stuffing begins to have a gooey texture, set aside to cool it.
Now fill this stuffing in the chicken pocket. Press the pocket mouth and close it using 2-3 tooth picks.
Preheat the oven at 250oC. In a baking dish lay the aluminum foil and place the chicken piece.Grill it at 180oC for 30 mins. Check in between and brush up butter if the surface of the breast looks dry. You will find the liquid cheese coming out of the pocket around the breast piece. Check before serving that it is well cooked.
Garnish with grated Parmesan and Italian seasoning. Serve hot.
This can be cooked in Air fryer too.