Spinach Filled Pockets

Chicken breast .......... 2
Salt..........to taste
Ginger garlic paste..........1 tsp
Mustard paste..........1 tsp
White pepper powder..........¼ tsp
Worcester sauce..........1 tbsp
Oregano..........1 tsp
Oil..........3 – 4 tbsp
Spinach..........1 small bunch
Cottage cheese..........100 gm
Salt..........as required
White pepper powder..........¼ tsp
Flour..........2 tbsp
Milk..........250 ml
Salt..........to taste
Black pepper powder..........¼ tsp
Nutmeg powder..........a pinch
Green chilies chopped..........2
Lemon juice..........2 tbsp
Worcester sauce..........1 tbsp
Oil..........3 tbsp

METHOD:

• Cut each chicken breast from center and open into book form. Beat with hammer and flatten very well.
• Marinate chicken with 1 tsp mustard paste, 1 tsp ginger garlic paste, salt to taste, ¼ tsp white pepper powder, 1 tbsp Worcester sauce and 1 tsp oregano. Keep aside.
• Blanch 1 small bunch of spinach and wash with cold water. Now finely chop and keep aside.
• Now add in white pepper, salt and 100 gm cottage cheese. Mix well.
• Stuff the chicken breast with spinach mixture. Fold the chicken pieces.
• Heat ¼ cup oil in a frying pan, add in chicken pieces and shallow fry till golden brown, then remove chicken in a platter.
• In another wok heat 3 tbsp oil, add in 2 tbsp flour and fry well.
• Now add 250 ml milk to it, also add salt to taste, ¼ tsp black pepper, 2 chopped green chilies, 2 tbsp lemon juice, 1 tbsp Worcester sauce and a pinch of nutmeg powder.
• Mix well and cook till sauce thickens.
• Cut the stuffed chicken into slices, pour the prepared sauce on top and serve hot.