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A quick recipe
🍗To a mixer add 1 cup coriander leaves, garlic 5-6, 1/4 cup walnut, 10 cashew, salt, pepper 1 tbsp, lemon juice 1 tbsp, cheese cube 2 , olive oil 3 tbsp and make a smooth paste.
🍗Now to a mixer add 250 gram boneless chicken, salt, pepper powder 1 tbsp and grind it.
🍗Divide the portion into 2 parts.
🍗Green outer – Chicken, prepared green pesto sauce 3 tbsp, chopped red capsicum, carrot chopped and mix well.
🍗Central – Chicken, capsicum, carrot.
🍗Add it to a rectangular mould, use cling wrap and cover it.
🍗Central white chicken and outer green chicken.
🍗Freeze 1 hour.
🍗Apply butter and bake at 180°c for 15 min. ( you can also steam in idli pot for 15 min)
🍗Slice and toast in butter.
🍗For green sauce – Butter, chopped onion, pesto sauce & water( or fresh cream) ( you can add any spices like chilli powder, Garam masala to give a little tweak to flavours)

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