Murgh Mussallam Recipe

Name: Murgh Mussallam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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)

Servings: persons

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)

1
Heat oven to 350 degrees F.
2
Add spinach to 1 cup boiling water in saucepan; cook 2 min.
3
or until spinach is cooked, stirring frequently.
4
Drain in colander; press out excess liquid.
5
Transfer spinach to medium bowl.
6
Add 2 Tbsp.
7
cream cheese product and 1/4 tsp.
8
each garam masala and chili powder; mix well.
9
Make long horizontal cut in thickest side of each chicken breast, being careful to not cut through to opposite side.
10
Open up each breast; place, cut-side up, on work surface.
11
Spread with spinach mixture; roll up, starting at one long side of each.
12
Place, seam-sides down, in 8-inch square baking dish sprayed with cooking spray.
13
Spray lightly with additional cooking spray; sprinkle evenly with 1/4 tsp.
14
each of the remaining garam masala and chili powder.
15
Mix remaining cream cheese, seasonings, yogurt, water and saffron until blended; spoon over chicken.
16
Bake 30 min.
17
or until chicken is done (170 degrees F), basting occasionally with sauce in bottom of dish.
18
Transfer chicken to cutting board, reserving sauce in dish.
19
Cut chicken crosswise into spirals; place on platter.
20
Spoon sauce over chicken.
21
Top with fresh coriander.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Murgh Mussallam falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Murgh Mussallam

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