Stuffed Chicken Pomelo

Stuffed Chicken Pomelo

From   Style Chef

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Fusion

Stuffed chicken breasts served with a pomelo salad and delicious creamy sauce


  • Boneless chicken breasts 600 gms
  • Medium pomelo 1
  • Salt to taste
  • Black pepepercorns, crushed to taste
  • Spinach, chopped 2 cups
  • Asparagus tips 7 to 8
  • Red capsicum, cut into thin strips 2 tbsps
  • Borges olive oil 2 tbsps
  • White wine 3 tbsps
  • Medium onion 1
  • Garlic, chopped 2 tsps
  • Mustard paste 2 tbsps
  • Fresh cream 2 cups
  • Butter 2 tsps
  • Saffron 1 pinch
  • Lemon juice 2 tsps
  • Borges olives, sliced 2 tbsps


  • Preheat oven to 180ยบ C.
  • Halve the pomelo and remove the segments. Peel the segments, deseed and crumble them. Add salt and crushed black peppercorns and mix.
  • Slit the chicken breasts without cutting through to make butterfly.
  • Mix spinach, asparagus tips, red capsicum, salt and crushed black peppercorns in a bowl and spread this mixture over the chicken breasts and roll them tightly.
  • Heat olive oil in a non-stick pan, keep the chicken rolls in it and sear them from all sides till they turn golden.
  • Place the chicken rolls on a baking tray, sprinkle some white wine over them, keep the tray in the preheated oven and cook for 10 minutes.
  • Add remaining white wine to the pan, to deglaze it. Chop 1 medium onion and add to the pan. Add garlic, mustard paste, a little crushed black peppercorns, salt and cream and mix. Add butter and mix well and let the sauce come to a boil.
  • Add saffron and mix. Add lemon juice and mix well. Turn off the heat.
  • Take the rolls out of the oven and cut into thick slices. Arrange them on a serving dish, arrange the pomelo alongside and pour the sauce besides the pomelo. Garnish with olives and serve hot.