Chicken Breast Stuffed with a Midnight Snack

Kuchela

• 1.  Add grated mango, mango juice, masala, geera, MAGGI® Pepper Sauce to a bowl and mix until combined.

• 2.  Heat a small saucepan until smoking before adding mustard oil, heat for an additional 2 minutes before pouring over mixed ingredients, mix well and set aside.

Stuffed Chicken Breast

• 3.  Crush ten (10) crackers, add kuchela and cheddar cheese stirring to combine. Set aside until ready for use.

• 4.  On a cutting board covered with plastic wrap, pound the chicken until even. Season with MAGGI® Onion and Garlic Cubes.

• 5.  Shape quarter cup (¼) of filling into a log and place in center of breast, roll tightly into a log and tie using butchers’ twine.

• 6.  Grill on a preheated grill for 10 minutes then place into a preheated oven at 350°F (180°C) for another 10 minutes.

• 7.  Remove, allow to cool for 10 minutes before slicing into rounds.

White Wine Cream Sauce

• 8.  Heat a saucepan over medium heat, add olive oil and sauté onions for 2 minutes. Add white wine and reduce to half.

• 9.  Stir in NESTLÉ® Cream until fully combined before constantly whisking in the butter one cube at a time.

• 10.  Remove the sauce from the heat once the butter has emulsified. Serve with stuffed chicken breasts.