This chicken breasts with green coriander (cilantro) recipe is a simple, yet flavorful dish that is perfect for a weeknight meal. The chicken is cooked in a green curry paste, which gives it a nice flavor and a bit of heat. The cilantro adds a nice freshness to the dish, and the rice helps to absorb all of the flavors.
Skin the chicken breasts and dust them with a little salt and pepper.
Layeach one on a square of baking parchment, flatten it lightly with the palmof your hand and lay a sprig of coriander on top.
Fold the sides of thepaper over the meat, excluding as much air as possible, and roll up to makea neat flat parcel.
Then overwrap carefully with foil to make a waterproofpackage.
Trim and scrub the carrots.
Measure the olive oil into a smallsaucepan and add a seasoning of salt and pepper.
Coarsely chop atablespoon or two of coriander leaves (a little less for beginners, alittle more for addicts) and reserve separately.
All these preparationscan 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 alarge pan of boiling water and cook for 13 to 18 minutes depending on thesize of the breasts.
Barely a bubble should disturb the surface of theliquid while the chicken cooks.
Transfer the parcels, still wrapped up, toa low oven for 5 minutes to let the meat set.
Blot the carrots dry and arrange them on a warmed serving dish.
Warmthe olive oil.
Unwrap the chicken and add just 1 to 2 tablespoons of thejuices to the pan of warming olive oil.
Quickly carve the breasts intothin slices and arrange the meat beside the carrots.
Add the lemon juiceto the hot olive oil and immediately pour the sizzling mixture over thechicken and carrots.
Scatter with chopped coriander and serve straightwaywith hot crusty bread to mop up the juices.
Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Skin the chicken breasts and dust them with a little salt and pepper.
Layeach one on a square of baking parchment, flatten it lightly with the palmof your hand and lay a sprig of coriander on top.
Fold the sides of thepaper over the meat, excluding as much air as possible, and roll up to makea neat flat parcel.
Then overwrap carefully with foil to make a waterproofpackage.
Trim and scrub the carrots.
Measure the olive oil into a smallsaucepan and add a seasoning of salt and pepper.
Coarsely chop atablespoon or two of coriander leaves (a little less for beginners, alittle more for addicts) and reserve separately.
All these preparationscan 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 alarge pan of boiling water and cook for 13 to 18 minutes depending on thesize of the breasts.
Barely a bubble should disturb the surface of theliquid while the chicken cooks.
Transfer the parcels, still wrapped up, toa low oven for 5 minutes to let the meat set.
Blot the carrots dry and arrange them on a warmed serving dish.
Warmthe olive oil.
Unwrap the chicken and add just 1 to 2 tablespoons of thejuices to the pan of warming olive oil.
Quickly carve the breasts intothin slices and arrange the meat beside the carrots.
Add the lemon juiceto the hot olive oil and immediately pour the sizzling mixture over thechicken and carrots.
Scatter with chopped coriander and serve straightwaywith hot crusty bread to mop up the juices.
Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
