Stuffed Chicken Pockets

Preparation time: 15 min

Stuffed chicken pockets

Total time: 1 hour
Pieces- 10

Ingredients-

• 300 gm boneless chicken breast
• 1 tsp olive oil
• 1 packet fresh spinach leaves
• 4 cloves finely chopped garlic
• 1/2 tsp ground black pepper
• 1/2 cup grated paneer
• salt to taste

For marination-

• 2 tbsp curd
• 1tsp salt

Method-

1. Pre-heat the oven at 240 degree celsius.
2. Marinate the chicken breast for 20 min by adding curd and salt. Keep it aside.
3. Boil the spinach leaves for 2 min in boiling water, drain and keep spinach aside.
4. Take a non-stick pan, put olive oil, garlic and spinach. Saute it and set aside.
5. Now add paneer in spinach and garlic mix, add salt and black pepper.
6. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly.
7. Take a baking dish, cover it with aluminium foil and arrange these chicken pockets.
8. Bake for 35 min in pre-heated oven at 240 degree celsius.

Note- Keep the oven temp maximum. This will keep your chicken juicy.