INDIAN STUFFED CHICKEN BREAST FROM THE BFM KITCHEN
BENTLEY FARMERS’ MARKET
INDIAN STUFFED CHICKEN BREAST
Today feels like an Indian cuisine kind of day and we have just the right ingredients to do something simple and delicious! It so hot outside and we don’t want to turn on the stove so we will foil wrap our chicken and cook it on the bbq. This recipe requires only a few simple ingredients but makes a meal that tastes like you spent the afternoon preparing it.
Watkin’s Harrisa Seasoning
My Inner Hippie Mango Chutney
Prepare full chicken breast by slicing down the center 3/4 of the depth of the chicken. Once you have cut the chicken place each breast on a piece of tin foil big enough to wrap the whole breast to seal in the flavour and moisture. Using the open part of the chicken spoon some of Linda-Lee’s My Inner Hippie Mango Chutney, don’t be concerned about over stuffing. Once you have stuffed your breast lightly dust the top with Watkin’s Harrisa seasoning. Tightly wrap the foil around the chicken to seal in the flavour from the chutney and the moisture for the chicken.
While we cooked our chicken on the BBQ, this could also be cooked in your oven. Throw a spoon of extra cold chutney on your plate because your are going to want to lick the plate when you’re done tasting Linda Lee’s Mango Chutney. Great with your favourite side dish whatever that may be, Enjoy!