Recipe 4 All: Chicken Breasts With Green Coriander (cilantro) Recipe — Every recipe in the World on this site.

Recipe 4 All: Chicken Breasts With Green Coriander (cilantro) Recipe

Chicken Breasts With Green Coriander (cilantro)

Yield: 2 Servings
2  Boneless chicken breasts
1bn Baby carrots
1bn Coriander (cilantro)
2tablespoon Best quality olive oil
1teaspoon Lemon juice

Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead.

About 20 minutes before you plan to serve the dish, start cooking. a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set.

Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices.

Your Chicken Breasts With Green Coriander (cilantro) is ready. Buon appetito!

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