Pan grilled Chicken with Mozarella stuffed Baguette
Sometimes, it is tough to decide your menu for the evening, especially when the guests expected include kids.
And this time around, we had friends over from Dubai with three lovely children all in the age group of my own angels. So it was an evening to look forward to for the kids too.
But there I was in a dilemma on what to put up on the gourmet list for the kids! Knowing how fussy my kids can get where non familiar food items are concerned, this day I had jitters having to face three little critics, Indians by birth, who had lived in the Gulf all their lives and would, thus, have mixed up fusion palate.
Since, it is no rocket science that all kids around the world generally love the McD’s and KFC’s fare, I made up my mind to stick to something that has the spirit of these junkies but at the same time had a soul that would keep the healthy quotients all in place.
Oh! I also had to keep in mind that my Grill Oven was in repair, having conked off couple days back.
A quick dig into the fridge and the pantry; and I got busy making the kids one yummy recipe that they were sure to relish! Thus I began my culinary ride to a Pan Grilled Chicken with Mozarella stuffed baguettes.
To get going, you require –
For the Grilled chicken,
500 gms boneless chicken breast
4 tablespoons Olive Oil
½ tsp oregano (fresh or dried)
½ tsp basil (fresh or dried)
2 tablespoons Soya sauce
1 tsp White Sesame seeds
1 tablespoon finely chopped Cilantro (Coriander can be used too)
1 tsp garlic paste
½ cup of wheat flour
¼ cup of semolina or bread crumbs
Salt as per taste
For the Stuffed Bread
1 baguette (A baguette is long, thin French bread, easily available at all gourmet bakeries)
1 cm thick slices of mozzarella cheese
For marinade, add in a large bowl, half of the oil, the oregano, basil, garlic paste, sesame, soya sauce and cilantro and mix well. Clean and cut the chicken into blocks and prick them all over using a fork. Now roll the chicken pieces in the marinade to ensure they are coated from all the side. Leave to marinate for about 2 hours.
Heat the remaining oil in a flat bottom pan. Mix the flour and semolina well together in a plate. Roll the chicken pieces one by one in to mixture and place in the pan. Once the chicken is done from one side, flip it.
Meanwhile, cut the baguette into rectangular blocks of about 1.5 inches. Slit each of the blocks in the middle and stuff one slice of the mozzarella cheese in each.
Prick a tooth pick through the centre of the pieces to check if the chicken is done. Remove from the pan and keep the chicken on an absorbent towel to soak the oil.
Now in the same pan, where you still have a bit of the mixture of olive oil and marinade juices, place the stuffed baguettes and pan fry from both the side.
The chicken with the stuffed baguette is best served with a sweet chilli sauce.
The bread and its oozing mozzarella cooked on the flavour infused oil and juices is an exceptional accompaniment to the chicken dish as I came to realise when I tasted my own creation later that evening!
It is a great sense of accomplishment when your guests love what you serve them. And when those guests happen to be little angels, you feel absolutely elated.
Made me feel so good, I treated myself to an extra helping of the dessert of the evening!!! More on that coming soon! Keep watching this space…………………..
Cu guys soon!