Stuffed Chicken Breasts in Yogurt Sauce
Ingredients
For the seasoning
- 5 Tbsp olive oil
- 1/4 cup vinegar
- 5 garlic cloves, crushed
- 3 Tbsp minced ginger
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 Tbsp baharat spice mix or garam masala
- 1 Tbsp paprika
- salt to taste
For the chicken
- 4-6 boneless, skinless chicken breasts
- 1 red bell pepper
- 1 zucchini
- 1/2 cup mint leaves
For the sauce
- 5 Tbsp flour
- 1/4 cup milk
- 3 Tbsp olive oil
- 2 cups plain Greek yogurt
- 1 Tbsp cumin seeds
- salt & pepper to taste
For the combined dish
- 3 Tbsp olive oil
Directions
Prepare the Seasoning
In a medium bowl, mix together all ingredients for the seasoning. Set aside.
Prepare the Chicken
Butterfly each chicken breast and pound it into a 1/3" thick
filet, set aside.
Cut the red bell pepper and zucchini into thin stripes, about 2" long.
Place a chicken breast on a working surface and brush with the seasoning mixture. Place one or more red pepper and zucchini stripes
near one of the short edges of the breast and top with meant leaves. Roll onto the rest of the breast and secure with toothpicks or kitchen string. Repeat with the rest of the breasts and set aside.
Prepare the Sauce
Mix together the flour, milk and olive oil in a large bowl. Add the yogurt, cumin seeds and salt and pepper to taste and mix thoroughly. Set aside.
Cook the Chicken
Heat olive oil in a saute pan over medium-high heat. When hot, add the chicken rolls and brown on all sides. Add the yogurt sauce and bring to a boil. Lower heat and then simmer for about 15 minutes, turning the chicken rolls so they cook evenly.
