Grind the raisins,sunflower seeds,pumpkin seeds and almonds with coriander leaves and mint in a food processor with 1 teaspoon of water to create a coarse paste.
Slice the chicken Breast from the center to create a pocket.
Stuff the chicken with the trail mixture
Season the chicken with Salt and Brush with oil on both sides
Heat a pan over medium heat.Place the chicken skin side down.Cover with moist butter paper.Cook for 3 minutes till the side is seared golden.
Turn and cook for another 3 minutes.
Skin side down chicken on the pan
To make the skin crispy turn the chicken skin side down.Place a heavy lid/plate directly on the chicken and cook over low heat for another 2 minute.
Slice and serve
Sauted Asparagus
Heat the same pan where you cooked the chicken.
Add the asparagus.There is no need of adding oil or fat as the pan already has the juices from the chicken.