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Murgh Mussallam
Murgh Mussallam

Murgh Mussallam

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Healthy Living
Cook Minutes 50 Min
Prep : 20 Min Cook: 30 Min
The highlight of royal banquets of yesteryear, Murgh Mussallam can now be the star at your dinner table with a lot less work! These chicken breasts, stuffed with spinach and then baked in a creamy sauce tinged with saffron, look so regal no one will guess how easy they are to put together.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (300 g) frozen chopped spinach, thawed
1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product, divided
1 tsp. garam masala, divided
3/4 tsp. red chili powder or cayenne pepper, divided
2 large boneless skinless chicken breasts (1 lb./450 g)
2 Tbsp. plain low fat yogurt
1/4 cup water
1/2 tsp. each ground coriander, ground cumin, and dried fenugreek leaves
1/4 tsp. saffron threads
2 Tbsp. chopped fresh coriander (cilantro)
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Step 1
Heat oven to 350ºF.
Step 2
Add spinach to 1 cup boiling water in saucepan; cook 2 min. or until spinach is cooked, stirring frequently. Drain in colander; press out excess liquid. Transfer spinach to medium bowl. Add 2 Tbsp. cream cheese product and 1/4 tsp. each garam masala and chili powder; mix well.
Step 3
Make long horizontal cut in thickest side of each chicken breast, being careful to not cut through to opposite side. Open up each breast; place, cut-side up, on work surface. Spread with spinach mixture; roll up, starting at one long side of each.
Step 4
Place, seam-sides down, in 8-inch square baking dish sprayed with cooking spray. Spray lightly with additional cooking spray; sprinkle evenly with 1/4 tsp. each of the remaining garam masala and chili powder.
Step 5
Mix remaining cream cheese, seasonings, yogurt, water and saffron until blended; spoon over chicken.
Step 6
Bake 30 min. or until chicken is done (170ºF), basting occasionally with sauce in bottom of dish.
Step 7
Transfer chicken to cutting board, reserving sauce in dish. Cut chicken crosswise into spirals; place on platter. Spoon sauce over chicken. Top with fresh coriander.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2 g
10 %
Cholesterol 70 mg
Sodium 190 mg
8 %
Carbohydrate 6 g
Fibre 3 g
Sugars 2 g
Protein 30 g
Vitamin A
90 %
Vitamin C
8 %
15 %
20 %
4 servings, 1/4 recipe (172 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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