Chicken with Coriander and Mint recipe
information
Coriander is one of the most highly perfumed herbs, characteristic of Asian cooking. A good partner, too, for lamb, fish and vegetables. Mint lends a touch of sweetness.
ingredients
4 x (6 oz (175 g)) chicken breasts, skinned and boned
2 oz (50 g) butter, cubed
1 carrot, cut into matchsticks
4 spring onions, trimmed and shredded
1 tbsp chopped coriander
1 tbsp chopped mint
2 fl oz (60 ml) dry white wine or chicken stock
2 oz (50 g) butter, cubed
1 carrot, cut into matchsticks
4 spring onions, trimmed and shredded
1 tbsp chopped coriander
1 tbsp chopped mint
2 fl oz (60 ml) dry white wine or chicken stock
method
1. Place chicken breasts skinned side down between non PVC film and beat with a rolling pin until 1/4 inch (5 mm) thick. Take care not to break the flesh.
2. Divide the butter, vegetables and herbs between the four breasts. Season with freshly ground black pepper and roll up to form a sausage shape. Make sure the edges are firmly sealed.
3. Wrap each breast in foil, pour over a little wine or stock.
4. Seal well and bake at Mark 5 (190°C) 375°F for 15 to 20 minutes.
5. Serve in slices with juices.
2. Divide the butter, vegetables and herbs between the four breasts. Season with freshly ground black pepper and roll up to form a sausage shape. Make sure the edges are firmly sealed.
3. Wrap each breast in foil, pour over a little wine or stock.
4. Seal well and bake at Mark 5 (190°C) 375°F for 15 to 20 minutes.
5. Serve in slices with juices.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
