Updated: Aug 19, 2020
An easy recipe for beginners. Chicken breast stuffed with cheese and olives with easy marination. Made on Morphy Richards OTG 52 RCSS - 52L.
10 minutes work+30 minutes marination+35 minutes in the oven.
1. Chicken - boneless breast (around 500g)
3. Mozzarella cheese (about 50g)
4. Turmeric powder
5. Kashmiri chilli powder
6. Pepper powder
7. Olive oil
8. Black olives
9. Ginger-garlic paste
9. Onion - optional - can be avoided
Preheat oven at 230C Broil/convection for 5 min
Top rack 230C Broil/Convection for 35 min
For marination, add 1/2 tbsp Kashmiri chilli powder,1/2 tsp turmeric powder, 1/4 tbsp, salt to taste, 1/2 tbsp ginger-garlic paste. The amount of Kashmiri chilli powder and turmeric powder can be lessened. Add olive oil enough to mix the marinade. Mix well. Make a pouch on the chicken breast for filling. Marinate the chicken well. While marinating inside the bag, apply only a little. Refrigerate for 30 min.
For the filling take 50 g mozzarella cheese, half onion finely chopped and olive.
Fill the refrigerated chicken with onion (for a crispy feel), olive, and cheese.
Coat a baking tray with oil and place the chicken over it. Place tray at the top rack at broil/convection mode for 35 min.
This dish is for olive lovers. As onion has a different taste, it can be avoided.