Tomato Salsa

Tomato Salsa


Tomato Salsa is a Mexican cuisine often served with Nachos as a dip. This Tomato Salsa recipe is a bit different from the traditional Mexican Tomato Salsa as it will not have the usual Mexican Peppers such as Serrano or Jalapeno. All the ingredients are easily available at any store in Malaysia.

Ingredients:

• 3 Tomato
• 1 Onion
• 1 green Chili
• 2 tablespoon chopped Coriander
• 1 Lime (juiced)
• Salt
• Pepper

Directions:

• Remove seed from tomatoes and dice into small size.
• Chop chili and mix with the tomatoes
• Chop onion into small pieces and mix with tomatoes and chili.
• Add the chopped coriander and mix well.
• Finally add the lime juice and mix thoroughly.
• Mix salt and pepper according to taste.
• Keep salsa in the fridge until serving time.

Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast with Tomato Salsa

Spinach Stuffed Chicken Breast 

Usually stuffed chicken breasts are grilled or oven baked. Since I do not have a grill or an oven, I would be frying the chicken. It's not the best way to do it, but it carries a different taste none the less.

Ingredients:

• 2 piece of Chicken Breast
• 200gm of Spinach
• 75gm Grated Cheese (Mix Cheese)
•  ½ cube Chicken Stock
• 1 Egg
• All Purpose Flour (for frying)
• Oil
• Pepper
• Toothpick

Directions:

• Cook the washed spinach in a pan until it wilts (do not use oil, the water from the washing should be adequate).
• Add chicken stock and pepper and mix with the spinach.
• Take out spinach from the pan and drain excess water. Put aside.
• Slit the chicken breast lengthwise and form a pocket. Do not slit all the way through
• Fill chicken breast pocket with the cooked spinach. Leave space for grated cheese.
• Once the pocket is ¾ filled with spinach, fill the pocket with grated cheese until it's full.
• Compact the pocket and close the opening with toothpicks. Keep aside.
• Break the egg and separate the yolk from the egg white.
• Prepare two plates. One with egg white and the other with all purpose flour.
• Heat adequate oil in frying pan until it's ready to fry.
• Dip the chicken breast in egg white. Make sure it is fully covered in egg white.
• Next dip the chicken breast into the flour. Make sure it is fully covered with flour.
• Repeat the process with second piece of chicken breast.
• Fry chicken breast in pre-heated oil until it turns golder brown and is fully cooked.
• Once done, drain away excess oil. Remember to remove the toothpicks.
• Spinach stuffed chicken breast is ready can be served with Tomato Salsa.