Masala Infused Stuffed Chicken Breast by Chef Disanayake and Chef Sandaruwan
Take a look at this award-winning recipe, savoury stuffed chicken breast created by Chef Dissanayake and Chef Sandaruwan. Try it on your menu today.

Ingredients
Chicken Marination:
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Chicken breast whole, boneless, skinless 10.0 nos
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Olive oil 50.0 ml
Stuffing:
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Chicken, minced 200.0 g
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Red peppers, diced 50.0 g
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Yellow peppers, diced 50.0 g
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Green peppers, diced 50.0 g
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Egg whites, slightly beaten 1.0 nos
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Fresh cream 30.0 ml
Citrus Mash:
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Potatoes, boiled in salted water and mashed 1.0 kg
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Garlic, minced 40.0 g
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Parsley, chopped 10.0 g
Spicy Tomato Comport:
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Garlic, paste 50.0 g
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Onions, chopped 50.0 g
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Red chilli flakes 20.0 g
Preparing the Caramelized Orange Sauce:
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Orange, slices 10.0 nos
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Sugar, white 30.0 g
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Water 500.0 ml
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Black pepper, cracked 5.0 g
Preparation
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Chicken Marination:
- Pat dry the chicken breast, In a bowl, toss chicken breast, Knorr Chicken Seasoning Powder, Knorr Lime seasoning Powder, Knorr Biryani Mix and olive oil together and refrigerate.
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Stuffing:
- Mix all above stuffing ingredients together and refrigerate.
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Citrus Mash:
- Mix all above mash ingredients together to puree stage.
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Spicy Tomato Comport:
- Heat the olive oil in a thick bottom pan and sauté the garlic and onions for few seconds.
- Add Knorr Tomato Pronto,chilli flakes, Knorr Aromat Seasoning Powder and reduce to half.
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Preparing the Caramelized Orange Sauce:
- In a thick bottom pan, mix orange, sugar and caramelize to golden.
- Meanwhile, mix Knorr Demi Glace Sauce and water together.
- Add Knorr Tomato Pronto,sauce mixture and, pepper to the orange mixture and reduced to half.
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Preparing the Dish:
- Stuff the marinated chicken breast with the stuffing.
- Heat the olive oil in a thick bottom pan and pan-fry the stuffed chicken breast till done.
- Rest it for afew minutes;,slice and serve on citrus mash with tomato comport and caramelized orange sauce.