Chicken with Coriander and Mint
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.
- 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
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