Spinach Stuffed Chicken with Mango Sauce and Mashed Potatoes

Fried chicken and mashed potatoes are favourite comfort food for a reason. The crunch of chicken and creaminess of mashed potatoes goes well together. Mango sauce on the side adds a bit of flair to this already amazing dish and elevates the flavour for me personally.


  • 500gm Boneless Chicken Breasts
  • Breadcrumbs
  • Salt to taste
  • 1 Tbsp Cumin Powder
  • 1 Tbsp Chili powder
  • 1 Tbsp Pepper Powder
  • 1 Egg
  • 3 Cheese Slices
  • Spinach Leaves (a bunch)
  • 1 Tbsp Flour (any)
  • 2 Mangoes (pureed)
  • 1 Tbsp Soy Sauce
  • 1-2 Tbsp Vinegar 
  • 1 Tbsp Sugar 
  • 4 Potatoes (medium size)
  • 1 Tbsp Milk 
  • 2 Tbsp Butter 
  • Nutmeg


Prep: 20 minutes
Cooking: 60 minutes

  1. Microwave or Cook spinach until tender and drain the excess water.
  2. Add cheese, flour, salt and pepper and combine well. Cook it on low flame until cheese melts and mixture incorporates. Set aside.
  3. Heat a pan and add mango puree. Then add 1 cup of water, sugar, vinegar, soy sauce, ½ teaspoon chilli powder and very little amount of grated ginger and garlic (I really mean very little).
  4. Bring it to boil and simmer on low heat until the sauce thickens. Mango sauce is ready. You can blend it for even consistency.
  5. Boil potatoes and mash them in a food processor until smooth.
  6. Now add 1-2 tbsp milk, butter, salt and melted cheese and a pinch of grated nutmeg. Mashed potatoes are ready.
  7. Marinate chicken with salt and pepper for about 30 minutes.
  8. Once marinated, make a cut with a knife along the side of chicken and stuff it with spinach mixture.
  9. In a separate plate, add breadcrumbs, salt, cumin powder and chilli powder and mix well.
  10. Beat an egg in another container. 
  11. Heat oil in a pan on medium flame. Once the oil is hot, dip chicken breast in egg mixture then into breadcrumbs mixture and place it on the pan. 
  12. It usually takes about 10-12 minutes on each side for the chicken to cook. Serve warm. Bon appetite!