Chicken Escalopes Stuffed with Peanuts & Spinach Coulis Served with Bacardi Cococream

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Chef: Milind Sovani

Cuisine: Continental

Category: Main Course

Serves: 4

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


For Seasoning

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 .


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