Chef: Milind Sovani
Category: Main Course
Cooking Time: 15 minutes Prepn/Marin: 15 minutes
4 Chicken breasts
200ml. Coconut cream
2 bunches Spinach
100 gms. Peanuts
50 gms. Mozzarella cheese
4 Jalapeno peppers
60ml. Bacardi Rum
As required Salt and pepper
A pinch of Nutmeg powder
3 tbsp. Butter
Take a boneless whole chicken breast with a wing bone. Slit on side to create a pouch for stiffing. Repeat for the rest.
For the Stuffing
Blanch spinach and roughly chop it. Saute the spinach in a little butter. Add peanuts, salf, pepper nutmeg and mix.
Stuff each chicken breast with the stuffing.
Cook these escalopes in a little butter on both sides in a pan.
For the Sauce
Heat butter in pan, add the jalapeno peppers (cut into small cubes), toss. Add rum and reduce.
Add coconut cream, salt and pepper. Finally add grated cheese. This will thicken it. Reduce the sauce till it is creamy.
Place the chicken escalope in the serving platter and pour the sauce towards the tips of every escalope.
Garnish and serve .