Stuffed Chicken Breast

•4 chicken breasts
•6 tbsp Worcestershire sauce
•1 tsp salt
•1/2 tsp black pepper
•2 tsp red chili flakes
•1 tsp mustard paste
•1 tsp garlic paste
•4 tbsp lemon juice
•6 tbsp mayonnaise
•1 cup cheddar cheese
•3 tbsp + for greasing cooking oil
•1 cup boiled peas
•1 cup boiled and chopped carrot
•1 medium potato boiled and chopped

METHOD:

Preheat the oven at 280F. Level the chicken to an even thickness with a meat hammer and marinate it with salt, chili flakes, Worcestershire sauce, mustard paste, garlic paste, lemon juice, cooking oil and leave for half hour. Boil the peas, carrot and potato separately, cool and chop and add mayonnaise salt and pepper. Shred cheddar cheese on the marinated chicken breast. Spread the vegetable mixture on half of the chicken breast and cover with the other half. Tie with tooth picks. Grease a baking tray with oil and bake for 15- 20 mins. Serve with hot sauce and vegetable chowmen