Slit each chicken breast horizontally from middle without cutting through. Open them out, keep them between two polythene sheets and beat with a steak hammer to flatten them. Trim the edges to straighten them and cut each breast into 2 equal pieces.
Cut mozzarella cheese
into 4 pieces the same length as the chicken pieces.
Spread mint chutney
on the chicken breasts. Place mozzarella fingers in the middle of the chicken breast and roll. Trim the edges of the rolls if required. Keep these rolls on a plate.
Take 1½ tbsps oil in
another plate, add red chilli powder and salt and mix well. Roll the chicken rolls in this mixture.
Heat sufficient oil in a
non-stick pan, place the rolls in it and cook, rotating the rolls for even cooking on all sides, till the chicken is well cooked.
Drain and arrange
them on a serving platter and serve hot with a bowl of mint chutney.