Search
by Ingredient

Chicken Breasts with Green Coriander (Cilantro)

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

2 servings

Prep

30 min

Cook

25 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each chicken breasts
boneless
Camera
1 bunch baby carrots
* Camera
1 bunch coriander
(cilantro)
* Camera
2 tablespoons olive oil
Camera
1 teaspoon lemon juice
Camera

Ingredients

Amount Measure Ingredient Features
2 each chicken breasts
boneless
Camera
1 bunch baby carrots
* Camera
1 bunch coriander
(cilantro)
* Camera
3E+1 ml olive oil
Camera
5 ml lemon juice
Camera

Directions

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.

Steam the baby carrots.

Drop the chicken parcels, seam side up, into 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 25656% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 64mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 53g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe