Stuffed Chicken Pomelo

About Stuffed Chicken Pomelo

Ingredients

• Boneless chicken breasts 600 gms
• Medium pomelo 1
• Salt to taste
• Black pepepercorns, crushed to taste
• Spinach, chopped 2 cups
• Asparagus tips 7 to 8
• Red capsicum, cut into thin strips 2 tbsps
• Borges olive oil 2 tbsps
• White wine 3 tbsps
• Medium onion 1
• Garlic, chopped 2 tsps
• Mustard paste 2 tbsps
• Fresh cream 2 cups
• Butter 2 tsps
• Saffron 1 pinch
• Lemon juice 2 tsps
• Borges olives, sliced 2 tbsps

How to Make Stuffed Chicken Pomelo (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Halve the pomelo and remove the segments. Peel the segments, deseed and crumble them. Add salt and crushed black peppercorns and mix.
3. Slit the chicken breasts without cutting through to make butterfly.
4. Mix spinach, asparagus tips, red capsicum, salt and crushed black peppercorns in a bowl and spread this mixture over the chicken breasts and roll them tightly.
5. Heat olive oil in a non-stick pan, keep the chicken rolls in it and sear them from all sides till they turn golden.
6. Place the chicken rolls on a baking tray, sprinkle some white wine over them, keep the tray in the preheated oven and cook for 10 minutes.
7. Add remaining white wine to the pan, to deglaze it. Chop 1 medium onion and add to the pan. Add garlic, mustard paste, a little crushed black peppercorns, salt and cream and mix. Add butter and mix well and let the sauce come to a boil.
8. Add saffron and mix. Add lemon juice and mix well. Turn off the heat.
9. Take the rolls out of the oven and cut into thick slices. Arrange them on a serving dish, arrange the pomelo alongside and pour the sauce besides the pomelo. Garnish with olives and serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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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