Ingredients For the Chicken: • 3 chicken breasts (400g), butterflied • 1 tsp salt • ¼ tsp black pepper • 2 tsp chili flakes • 1 tsp Kashmiri chili powder • 2 tbsp ginger-garlic paste • 1 tsp garam masala • 3 tbsp lemon juice • 1 tbsp oil For the Stuffing: • 2 cloves garlic, finely chopped • 2 dried red chilies • 1 cup mustard greens (sarson), washed and chopped • ½ cup spinach, washed and chopped • ½ block paneer, crumbled • 3 tbsp cream cheese • 1 tbsp oil (for sautéing) For Garnish and Serving: • Fresh coriander, chopped • Steamed rice Method 1. Marinate the chicken breasts with salt, pepper, chili flakes, Kashmiri chili powder, ginger-garlic paste, garam masala, lemon juice, and oil. Let it rest for at least 30 minutes or overnight for best results. 2. Heat oil in a pan. Sauté chopped garlic and dried red chilies until fragrant. 3. Add chopped mustard greens and spinach to the pan. Cook until the greens wilt. Season with salt, and let it cool. 4. In a bowl, mix the wilted greens with crumbled paneer and cream cheese to form the stuffing. 5. Butterfly the marinated chicken breasts and stuff them with the prepared filling. Ensure the stuffing is evenly distributed and the breasts are aligned properly. 6. Heat oil in a pan over medium heat. Place the stuffed chicken breasts and cook for around 6 minutes on one side. 7. Flip the chicken breasts, cover the pan, and cook for an additional 6 minutes until fully cooked and golden brown. 8. Garnish with fresh coriander and serve hot with steamed rice. #wintergreens #localproduce #winterveggies #sarson #grilledchicken #easyrecipes #recipeideas