Olive Stuffed Chicken breast with Mushroom Sauce

Olive Stuffed Chicken Breasts with Mushroom Sauce

Stuffed Chicken Breast with Mushroom Sauce

Chicken meat is very tender and does not require too long cooking as well as much fat / oil while cooking. This preparation of chicken is very healthy with minimum fat and least calories but full of nutrients as it has herbs, olive and mushroom. Since chicken is cooked in a pan not in tandoor thus the temperature at which chicken is cooked is not extremely high thus retaining all nutrients intact along with the juice of chicken and olive. If guests arrive suddenly and you have to prepare chicken dish this is an apt dish as it is easy to cook, take less time than other chicken preparations and very very tasty.

Olive stuffed Chicken Breast

Preparation Time: 1 hr.

Cooking Time: 20 min

Servings: 2 medium servings

Ingredients Required For Making Stuffed Chicken Breast:

• 2 Bone less Chicken Breast

• 10-15 black Olive

• 4 Tea spoon Cream (Optional)

• 1 Tea spoon Dry Basil / 10-12 Fresh Basil Leaves.

• 1 Tea spoon Mustard paste and 1 tea spoon honey / 2 Tea spoon Mustard Honey Sauce

• 2 Teaspoon Olive oil

• 1 Tea spoon chili flakes

• Salt to taste

Ingredients Required For Making Mushroom Sauce:

• 10-15 Button Mushrooms

• 10-12 Fresh Basil Leaves

• 6-7 Cloves of Garlic

• 5 ml. Vinegar

• 1 Tea spoon Honey

• 4-5 Black Olive

• Salt to taste

Direction for Making Stuffed Chicken Breast:

Marinating process:

• Cut the chicken breast from the center as such that it remains intact from one edge.

• In a bowl take olive oil, Basil (if you are taking fresh basil then shred the basil leaves to small pieces)

• Chili flakes,Salt and mix nicely. Marinade for chicken is ready.

• Prick the breast pieces from inside and outside with a fork.

• Apply the marinade nicely on all sides of chicken breast.

• Keep for 30 min.

 Stuffing Olive to Marinated Chicken:

• Cut black olives to thin round pieces.

• Mix the olive pieces and mustard honey sauce in a bowl.

• Open the chicken breasts two parts and spread the olives on the lower part of chicken breast, and let the upper flap fall on it so as it gets closed.

Chicken breast and Black olive marinating in olive oil,Basil,white pepper,salt,chili flakes

•  Spread one tea spoon of mustard honey sauce evenly on all sides of stuffed chicken breast.

Mustard honey in marinated chicken

•  Leave aside for 10 min.

• Put cream on stuffed chicken breast and carefully spread it evenly on all sides and inside.

Cream added to marinated chicken

Cream mixed to marinated chicken

• If any olive spill out just push them inside.

Olive stuffed marinated Chicken breast

•  Heat a non-stick pan on medium flame.

• Carefully place the stuffed chicken breast on the pan.

Stuffed Chicken breast placed on hot non-stick pan

Stuffed marinated chicken breast pieces being cooked without oil on low flame (After 5 min)

Stuffed chicken breast being cooked on hot non-stick pan on low flame (After 10 min.)

• Lower the flame and cook without disturbing the chicken breast for 3-4 min

• The side touching the pan will get light golden brown color.

Shifting chicken pieces to the edges so that it gets cooked on the sides also

• Flip the chicken breast so that the other side also gets cooked.

Golden brown on one side and being cooked on the other side

•  Cook on low flame for 3-4 min. Both sides will become golden brown.

• Mix 1/2tea spoon vinegar and 1/2tea spoon honey in 20 ml water.

• Add 10 ml. of this water to the chicken in the pan and cook on low flame till all water evaporates.

Chicken breast being cooked with stock

Chicken breasts cooked till all stock got absorbed

• Turn the chicken breast pieces and add rest of the vinegar-honey water and cook till all water dries.

• Chicken breasts are now cooked. The chicken breasts will look beautiful with golden brown color and green specks due to basil in it.

• The chicken should be bouncy to touch when cooked.

Testing by pressing with finger tip

Olive stuffed Chicken Breast

Direction For Making Mushroom Sauce:

• Wash and cut each mushroom to 3-4 long pieces.

• Peel and cut garlic to small pieces.

• Shred Basil leaves.

• Take 3-4 drops of olive oil in a nonstick pan and heat it.

• When the oil is hot lower the flame and add garlic to it cook for 30 sec.

• Add mushroom and cook for 1 min.

Mushroom, Olive  and fresh basil being Sauteed  in 1ml, olive oil

• Mix vinegar, honey and 30ml. water and add this mixture to the mushrooms in the pan.

Ready for Honey,Vinegar olive stalk to be added

•  Cook for 2 minute. 

Mushrooms being cooked in stock for 2 min.

• Add salt, mix nicely and switch off the gas.

Salt added and gas switched off

• Delicious mushroom sauce with basil flavor is ready.

Mushroom sauce

How to serve:

• Heat the stuffed chicken breast on a non-stick pan or in micro wave oven.

• Place hot chicken breasts on a serving plate.

• Pour hot mushroom sauce on it.

Olive stuffed chicken breasts with mushroom sauce

• Serve hot.

Tips:

• Use non-stick pan and do not use oil, this recipe does not require oil during cooking.

• If you do not have non-stick pan then only grease the cooking utensil with 3-4 drops of oil and place the chicken breast on medium hot pan, not very hot pan.

• You can make fresh mustard-honey paste by taking fresh paste of mustard seeds and honey in 1:2 ratio and mixing both nicely by beating with a spoon/fork.

Suggested variations:

• 4-5 teaspoon grated Parmesan cheese can be mixed with olive and then stuffed.
• Instead of black olive green olive or mixture of black and green olive can be taken.

• Thyme can be taken instead of Basil.

• If you want to make chicken breast completely fat free then omit cream.

Hara Bhara Soup( Spinach/Palak Soup)

Creamy Hara Bhara soup

Soups are healthy and nutritious easily digestible food, provide they are made from fresh ingredients. Packet soup mostly contain corn flour which add pure calorie without much nutrition value and the preservatives, flavoring agents are also not too good for health specially when the soup is meant for pregnant ladies or Anemic patient. This  Hara Bhara soup is especially very good for those who have low hemoglobin. My daughter in – law who's hemoglobin post surgery went as low as 8, Hara Bhara Soup( Spinach/Palak Soup) gave such a boost that with in 15 days of taking this soup, without any supplement of iron her hemoglobin went to 12.2. So I strongly recommend this soup for one and all, especially when it is so tasty also.

Nutritional Value of Hara-Bhara Soup (Spinach Soup) / 250gm. spinach
Cal 50
Potassium1400mg.
Sugar 0%
Sodium 200mg.
Cholesterol 0 mg.
All Fats 0 mg.
Protein 7.5gm.
Carb 10gm.
Dietary fibers 5gm.

Vitamin A 469%, 

Vitamin B6 0%, 

Vitamin B120%, 

Vitamin C116%, 

Vitamin D0%,

Calcium 25%, Iron 41%

Magnesium 0%

Apart from this carrot adds to Vitamin C, Calcium, Vitamin A and Micro nutrients and Moong dal add Proten and other micro nutrients.

If cream is added then fat will be incorporated in the above said values.

Ginger, clove, cinnamon and other spices add not only the flavor but aslo help in aleviating cold, cough, sore throat.

Preparation Time: 5 min.

Cooking Time: 15 min.

Servings: 4 large servings (400- 500 ml.)

Ingredients Required for Making Hara Bhara Soup

• 250 gm Spinach leafs (1 Small bunch Palak)

• 20-30 gm. Carrot (1 Small)

• 5 Tea spoon Moong dal(30 – 40 gm.)

• 2 Tea spoon Cream (Optional)

• 1 Lemon

• Salt to taste

• 1 Inch piece of cinnamon

• 2-3 Cloves

• 1 Inch piece Ginger

• Water

Direction for Preparing Hara Bhara Soup:

• Remove the stalk from leaves of spinach (Palak).

• Discard the stalks and wash the leaves nicely with lots of water.

• Cut the spinach leaves and keep aside.

Cut Spinach Leaves

• Cut ginger to small pieces.

Ginger Pieces

• Cut carrot to small pieces.

Carrot pieces

• Wash Moong dal nicely.

Moong dal

• Take a pressure cooker and put

• Washed and cut leaves of spinach

• Pieces of carrot

• Moong dal

• Cinnamon stick

• Cloves

• Ginger

• Salt

• 250 ml. water

• Close the lid and keep the cooker on high flame till pressure builds in the cooker.

• Lower the flame and cook for 2-3 min.

• Remove the cooker from heat and let it cool.

Boiled Mixture

• Remove cinnamon stick.

• Put the cooled boiled ingredients in the blender and blend to a paste.

Paste of boiled mixture

• Add water to make it of the consistency (thickness) you prefer and give it a nice boil.

• Take it out in a glass or bowl and add dash of pepper powder and few drops of lemon juice

• Mix thoroughly.

Hara Bhara soup with out cream

• Add some cream and drink it piping hot 

Hara Bhara soup with cream

 Happy healthy diet.:)

Tips:

• The color of palak/spinach varies from dark green to light green so do not worry about the color of your Hara Bhara soup it will be any shade of green but taste always will be good.

• Cinnamon, cloves should be avoided by pregnant ladies.

• Red carrots add more taste to the soup.

• Don't over cook the soup mixture before or after grinding to paste, it will destroy the taste and color and of course over cooking always destroys nutrients.

• Do not blend boiled mixture when it is hot else it will spill from the blender due to steam formed.

Suggested Variations:

• Moong dal can be replaced by Masoor dal

• A 50:50 mixture of moong and masoor dal can also be taken.

• Moong dal without green covering (Dhuli moong dal) can be taken.

• Few sprigs of Coriander leaves can also be added as they increase the iron content, make the soup greener and certainly add flavor to the soup.

• One medium size onion can be added to the mixture of ingredients

• One medium size tomato can be added to the mixture of ingredients.

• 2-3 cloves of garlic can be added to change the flavor.

Jeera Rice (Cumin flavored Rice)

Jeera Rice

Rice is the integral part of Indian food. In different parts of India rice is cooked in varied ways thus this series of blog is dedicated to rice dishes. Plain boiled rice is eaten with different accompaniments depending upon different parts of India. If in eastern part it is eaten with fish, in western India, central India, Northern India it is eaten with dal, Kadi, rajma, chole, mutton, chicken or for that matter anything with gravy is eaten with rice. In southern India Sāmbhar, rasam, curd, is the main accompaniment with plain boiled rice. Apart from plain boiled rice every part of India has got much to offer in rice. Jeera rice is very popular in North India.It is taken with all vegetarian as well as non vegetarian preparations.I love jeera rice with Kumaoni kheere ka raita.

Preparation Time: 5 min.
Cooking Time: 10min. 
Servings:   2 large helpings

Ingredients required for Jeera Rice

• 150 gm. Rice
• 5gm.Jeera (cumin seeds)( approximately 1 tea spoon )
• 1/2 Tea spoon Salt. (Or to taste)
• 10ml. Ghee (clarified butter) / cooking oil
• Water to cook the rice

Directions for Preparation of Jeera Rice

• Wash rice and soak it in 150ml.water for 10min.
• Take ghee / oil in a pressure cooker and heat on high flame.
• When the ghee/oil becomes hot add cumin seeds in it and let them splutter. 
• Drain rice and keep the water aside.
• Put drained, soaked rice in the cooker and lower the flame, and mix gently.
• Add salt and mix.
• Add the water which was kept aside after draining the rice.
• Mix nicely. Put the lid on Pressure cooker and Put the gas on high flame.
• When pressure builds in the cooker lower the flame and cook for 3-5min. 
• Remove from gas and allow the pressure in cooker to subside.
• Remove the lid and serve hot jeera rice with Rajma / Chole / Raita /Pickle..... 

Jeera Rice

http://jyotsna-pant.blogspot.com/2011/08/chole-aur-bhature.html

http://jyotsna-pant.blogspot.com/2011/08/rajama.html

http://jyotsna-pant.blogspot.com/2011/08/dal-makhni.html

http://jyotsna-pant.blogspot.com/2012/07/pahari-kheere-ka-raita-cucumber-and.html

 
 Tips:

• Jeera should become just light brown during spluttering. Do not allow jeera to become dark Brown/Black.
• The given proportion of water is for basmati rice. The quantity of water may vary for different type of rice.

Suggested Variations:

•   Soak 150 gm.rice along with salt and Jeera in 250 ml. water for 30 min.

Rice along with salt and Jeera (Cumin seeds) soaked in water

• Keep the container with soaked rice ,jeera and salt on high flame and cook till water starts boiling.
• When water boils, lower the flame and cover the container and cook on low flame.
• Keep checking every 5 min.

After 10 min. of cooking rice

• Time taken when rice is cooked in a thick bottom pan is roughly 20 min.

After 20 min. of cooking on low flame

•  Saffola rice is less starchy so it can be taken instead of basmati rice.