Open the chicken breast leaving the bone intact and flatten it with the steak hammer or a mallet.
In a mixing bowl, season chicken mince with salt, pepper and thyme. Set it aside.
Heat oil in a pan, saute the remaining ingredients and season to taste.
Add this to the chicken mince and mix well. Place a portion of this mixture on one half of the open chicken breast and close it with the other half. Grill on a hot plate or shallow fry on a non-stick frying pan till done.
Serve hot with your favourite dip.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.