Savory Stuffed Chicken with Creamy Vegetable Sauce

1Preparing the Chicken 1. Preheat the oven to 375°F (190°C).

2In a bowl, combine flour (½ cup), butter (2 tablespoons), milk (½ cup), egg (1), sugar (1 tablespoon), salt, and pepper to create a smooth batter.

3In a separate bowl, mix together boiled and mashed potato (1), finely chopped onion (1), olive oil (1 tablespoon), garlic (2 cloves), courgette (½), eggplant (½), carrot (1), and parsley (1 tablespoon). Season with salt and pepper.

4Make a slit in each chicken breast to create a pocket for the stuffing.

5Stuff each chicken breast with the vegetable mixture, ensuring it is evenly distributed.

6Breading the Chicken 6. Dip each stuffed chicken breast into the batter, coating it evenly.

7Place the breaded chicken breasts (4) on a baking sheet lined with parchment paper.

8Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.

9Preparing the Vegetable Sauce 9. In a saucepan, heat olive oil (1 tablespoon) and sauté finely chopped onion (1 small) and garlic (1 clove) until translucent.

10Add tomato paste (1 tablespoon) and cook for a minute to enhance the flavor.

11Stir in yogurt (½ cup), lemon juice, salt, and pepper. Simmer the sauce for a few minutes until it thickens slightly.

12Finishing Touches 12. Sprinkle Demko spice mix over the chicken breasts (4) for an aromatic kick.

13Serve the stuffed chicken breasts (4) drizzled with the creamy vegetable sauce. Garnish with fresh parsley (1 tablespoon), if desired.