Mushroom and Celery Stuffed Chicken
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 30 minutes
Difficulty Level: Moderate
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Mushroom
Celery
Chicken breasts
About Mushroom and Celery Stuffed Chicken
Table of Contents
Chicken breasts
stuffed with a flavourful mushroom mixture and cooked with stir-fry sauce
- Boneless chicken breasts 2
- Mushrooms, finely chopped 1 cup
- Celery, finely chopped ½ small bunch
- Olive oil 1 tsp
Step 1. Heat olive oil in a non-stick pan, add onion and garlic and saute for 1-2 minutes.
Step 2. Add green chillies, mushrooms, celery, garlic, ginger, chicken broth, soy sauce, brown sugar Tabasco sauce, salt, black pepper powder, lemon juice and mix well.
Read MoreIngredients
- Boneless chicken breasts 2
- Mushrooms, finely chopped 1 cup
- Celery, finely chopped ½ small bunch
- Olive oil 1 tsp
- Medium onion, chopped ½
- Garlic, chopped 1 tsp
- Green chillies, finely chopped 2
- Garlic, minced ½ tbsp
- Ginger ½ tbsp
- Chicken ½ cup
- Soy sauce 1 tbsp
- Brown sugar 1 tbsp
- Tabaso sauce ⅛ tsp
- Salt to taste
- Black pepper powder ¼ tsp
- Lemon juice 1½ tsps
- Cornflour 1½ tsps
- Rice wine or sherry 1 tbsp
- Fresh coriander leaves, chopped ½ medium bunch
- Sesame (til) oil 1½ tsps
- Stir-fry sauce ½ cup
How to Make Mushroom and Celery Stuffed Chicken (Stepwise Photos)
Method
- Heat olive oil in a non-stick pan, add onion and garlic and saute for 1-2 minutes.
- Add green chillies, mushrooms, celery, garlic, ginger, chicken broth, soy sauce, brown sugar Tabasco sauce, salt, black pepper powder, lemon juice and mix well.
- Add cornflour and rice wine and mix well. Cook for 3-4 minutes. Add coriander leaves and mix well. Set aside to cool.
- Slit the chicken breasts, without cutting through and stuff them with the mushroom mixture.
- Slit the chicken breasts, without cutting through and stuff them with the mushroom mixture.
- Add stir fry sauce and mix. Add ½ cup water and mix gently. Cover and cook for 7-8 minutes.
- Cut the chicken breasts into pieces, coat them with the sauce from the pan and arrange them on a serving platter. Serve piping hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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