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Stuffed Chicken Breasts with a Mushroom-Red Wine Sauce

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Stuffed Chicken Breasts with a Mushroom-Red Wine Sauce
  • Chef:
  • Cook Time:
  • Chicken breasts stuffed with a herby mix and topped with a delicate sauce of red wine and mushrooms.


  • 2 chicken breasts
  • Salt and pepper to taste

  • For the stuffing:
  • 3-4 bread slices, cut into cubes
  • 1 tsp coriander leaves
  • 1 tsp mint leaves
  • 1/2 tsp dried fenugreek leaves (kasoori methi)
  • 1 tsp chilli powder
  • A handful of raisins
  • A handful of almonds

  • Mushroom-red wine sauce:
  • 1/2 tsp butter
  • 2 Tbsp mushrooms, chopped fine
  • Salt and pepper to taste
  • 1 small cup red wine


  1. Season the chicken breasts with salt, pepper and keep it aside.
  2. In the meanwhile, make the stuffing.
  3. In a bowl mix all the stuffing ingredients.
  4. Season with salt and pepper.
  5. Stuff the chicken breasts.
  6. Now seal the edges of the breasts with a tooth pick so that the filling does not spill out.
  7. Pan sear the chicken breasts in some olive oil.
  8. Turn the gas down once it turns brown, cover it and let it cook for another 5-7 minutes.

  9. For the sauce:
  10. Heat some butter in a pan. Add to that the mushrooms.
  11. Season. Add the red wine. Let it simmer and reduce for a couple of minutes.
  12. Once the chicken is cooked, remove the toothpicks and drizzle the sauce over it.