Chicken with Coriander and Mint

Chicken with Coriander and Mint

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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.
Servings: 4
Calories: 382


  • 4 chicken breasts skinned and boned, each weighing about 6 oz
  • 2 oz butter cubed
  • 1 carrot cut into matchsticks
  • 4 spring onions trimmed and shredded
  • 1 tbsp chopped coriander
  • 1 tbsp chopped mint
  • 2 floz dry white wine or chicken stock


  • 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.
  • 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.
  • Wrap each breast in foil, pour over a little wine or stock.
  • Seal well and bake at Mark 5 (190°C) 375°F for 15 to 20 minutes.
  • Serve in slices with juices.
Calories: 382 kcal
Carbohydrates: 3 g
Protein: 49 g
Fat: 17g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 175 mg
Sodium: 377 mg
Potassium: 940 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 3149 IU
Vitamin C: 6 mg
Calcium: 33 mg
Iron: 1 mg
Ingredients Chicken, Chicken breast
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