Spinach cheese Stuffed chicken breast in creamy gravy


For stuffing the chicken breast

  1. chicken breast  – 3 pieces
  2. Pepper – 2 tsp
  3. Garlic – 6 cloves
  4. Salt – to taste
  5. Olive oil – 2tsp
  6. Spinach chopped finely – 1 bunch
  7. Grated cheese – 1 cup ( any cheese of your choice, which will melt on heating )
  8. Cream cheese – 1 Tb sp
  9. Olive oil – 2 tsp

For the gravy

  1. Tomato  – 1
  2. Capsicum small – 1
  3. Garlic – 4-5 cloves
  4. Green chili – 1
  5. Cashew nut – 15
  6. Water – 1 cup
  7. Cream – 1tbsp
  8. Salt – to taste


  1. Place each chicken breast on a cutting board and with your hand placed flat on each piece, cut exactly in the middle lengthwise all the way through, then take each half, in the same way cut about 3/4 quarter of the way through.(careful not to cut all the way through during this step) ( If the breast pieces are not so thick you may not need to cut twice)
  2. Grind 2-5 ingredients and marinate the chicken pieces and keep in the fridge for half an hour.
  3. Mix chopped spinach, grated cheese and cream cheese in a bowl. Keep aside.
  4. Boil 1-4 ingredients of the gravy, till vegetables are cooked. Grind the cooked vegetables and cashew nuts into a fine paste, add salt, adjust the taste of salt. Mix with cream and keep the gravy aside. ( gravy should not be too thick or too thin)
  5. Fill chicken breast with the spinach mixture, overlap the sides of chicken and hold it close with a tooth pick.
  6. Heat a nonstick pan, add olive oil, place the stuffed chicken pieces carefully and cook on both the sides till brown, by flipping in between.
  7. Serve the stuffed chicken with butter gravy.

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