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Friday, February 1, 2019

Cityblog Feature: Amita Nene's Yummy Expressions

Amita Nene's Yummy Expressions

Pan grilled Chicken with Mozzarella stuffed Bread

Sometimes, it is tough to decide your menu for the evening, especially when the guests expected include kids. 
And this time around, we had friends over from Dubai with three lovely children all in the same age group as my own. So it was an evening to look forward to for the kids too.
But there I was in a dilemma on what to put up on the gourmet list for the kids! Knowing how fussy my kids can get where non familiar food items are concerned, this day I had jitters having to face three little critics, Indians by birth, who had lived in the Gulf all their lives and would, thus, have mixed up fusion palate.

Since, it is no rocket science that all kids around the world generally love the McD’s and KFC’s fare, I made up my mind to stick to something that has the spirit of these junkies but at the same time had a soul that would keep the healthy quotients all in place.
Oh! I also had to keep in mind that my Grill Oven was in repair, having conked off couple days back.
A quick dig into the fridge and the pantry; and I got busy making the kids one yummy recipe that they were sure to relish! Thus I began my culinary ride to a Pan Grilled Chicken with Mozzarella stuffed bread.
To get going, you require –
For the Grilled chicken,
500 gms boneless chicken breast
4 tablespoons Olive Oil
½ tsp oregano (fresh or dried)
½ tsp basil (fresh or dried)
2 tablespoons Soya sauce
1 tsp White Sesame seeds
1 tablespoon finely chopped Cilantro (Coriander can be used too)
1 tsp garlic paste
½ cup of refined flour
¼ cup bread crumbs
Salt as per taste

For the Stuffed Bread
1 long French bread
1 cm thick slices of mozzarella cheese

For marinade, add in a large bowl, half of the oil, the oregano, basil, garlic paste, sesame, soya sauce and cilantro and mix well. Clean and cut the chicken into blocks and prick them all over using a fork. Now roll the chicken pieces in the marinade to ensure they are coated from all the side.  Cover and leave to marinate for about 2 hours.
Heat the remaining oil in a flat bottom pan. Roll the chicken pieces one by one first in to the flour and then in to the bread crumbs. Place the coated chicken into the pan. Once the chicken is done from one side, flip it.
Prick a tooth pick through the centre of the pieces to check if the chicken is done. Remove from the pan and keep the chicken on an absorbent towel to soak the oil.
Meanwhile, cut the French bread into rectangular blocks of about 1.5 inches. Slit each of the blocks in the middle and stuff one slice of the mozzarella cheese in each.
Now in the same pan, where you still have a bit of the mixture of olive oil and the chicken jus, place the stuffed breads and pan fry from both the sides.
The chicken with the stuffed mozzarella bread is best served with a sweet chilli sauce.
The bread and its oozing mozzarella cooked on the flavour infused oil and juices is an exceptional accessory to the chicken dish as I came to realise when I tasted my own creation later that evening!
It is a great sense of accomplishment when your guests love what you serve them. Made me feel so good, I treated myself to an extra helping of the dessert of the evening!!!
More on that coming soon! Keep watching this space…………………..
Cu guys soon with some Yummy Expressions!

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