Cheese stuffed baked chicken breast with a Coconut milk

  • Dinner
  • Servings
  • 2Spicy
  • Cook Time
  • Cuisine : North Indian
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Cheese stuffed baked chicken breast with a Coconut milk, kafir lime and red chilly sauce, sauted asparagus and cheesy scrambled egg topped with some basil.


  • chicken breast
  • salt and pepper
  • cheese
  • egg
  • peanuts and breadcrumbs.
       For the sauce
  • Coconut milk
  • chopped red chillies and kafir lime leaves


Step By Step Method

  • -Brine the chicken breast for 15-20 minutes. Wash it, Pat it dry and season with salt and pepper. Then cut I pocket into the breast and fill it with grated cheese. Close the pocket, cover the breast with flour. Then dip it in beaten egg and finally a mixture of rotated peanuts and breadcrumbs.

    Pan sear the breast for 1-2 mins each side to get a nice crispy crumb and then bake it at 180C for 20 mins.

    -For the sauce, take some coconut milk in a sauce pan, add chopped red chillies and kafir lime leaves till they impart their flavor to the sauce. Add salt and sugar as per taste. Reduce to desired consistency and strain it.

    -Cut the bottoms of the asparagus off and blanch it for 30 seconds and then put it in cold water immediately. Then heat some oil in a pan and saute the asparagus. Add salt and pepper as per required.

    -To the remaining egg, add salt and pepper and scramble it over a pan. Then mix it with cream cheese and top off with some dried basil.


About Chef

Ishaan Basavaraj

I'm a 3rd year engineering student. Food has always my passion but I somehow never found the motivation to start cooking until few months ago when the World on a plate event took place. After attending that, it gave me the motivation I needed and since then cooking has a been something very dear to me. I could also see it becoming a career in the near future.