Stuffed chicken on Kenafa Nest

1 serving

For chicken:
6 pcs chicken breast
For the marinade:
3Tbls olive oil
5 cloves crushed garlic
1 tsp white vinegar
1 tsp fresh lemon juice
1 medium grated onion 
Lurpak Cooking Mist

20 pcs mushroom cut into 4th
1 medium grated onion
3 Tbsp. grated parmigiana cheese
Lurpak Cooking Mist
Salt, pepper

For the sauce:
1 cup cooking cream
3 Tbsp. grated parmigiana cheese
1/4 cup milk
Water if needed

Kenafa Nest:
Kenafa pastry
Lurpak Cooking Mist

Stuffed chicken on Kenafa Nest


For chicken breast:
Cut a small incision into each chicken breast to form a pocket for stuffing. Marinade in all the above for at least on hour, then Stuff mushroom mix into each pocket. Season chicken all over with salt and pepper.

Spray griddle with Lurpak Cooking Mist, Place chicken on hot griddle and sear on each side for at least 3 minutes and then transfer to oven dish, add 1 cup of water and cook for approx. 1 hour, check for doneness.
When ready set aside to rest.

Mushroom Stuffing:
Heat pan, spray with Lurpak Cooking Mist, add onion cook for 3 min, then add mushroom cook for 10 minute turn off heat.
Add parmigiana cheese and set aside.
When its room temp, stuff chicken with it.
Keep some for the third layer when plating.

For the sauce:
Add cooking cream, milk some of the stuffing and let. It boil for 10 min or till its come thick, then add parmigiana and turn off heat.
Use water to loosen the sauce if too thick.

For the Kenafa pastry:
Each nest or mold needs 1/2 cup of Kenafa pastry.
Start by spraying the Kenafa with Lurpak Cooking Mist until well coated, you have the option to add salt or any kind of spices would add Italian mix.
Then form the Kenafa pastry into nest and bake in preheated oven for 14 min 
180, or till it becomes gold.
Arrange the plate by placing the Kenafa nest as a first layer, add some sauce as a second layer, then add mushroom mix and finally arrange the chicken.
Sprinkle with minced parsley, parmigiana and roasted almonds

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