• 6servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, D
MineralsFluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 115 g butter

  2. 2-3 red chillies , seeded

  3. 3 sun-dried tomatoes , in oil

  4. 1 clove garlic , peeled

  5. small bunch of fresh coriander

  6. 6 chicken breasts

  7. black pepper

  8. plain boiled rice

  9. fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/Gas mark 7.

  2. Place all the savoury butter ingredients, plus some salt and pepper, in a food processor and blend until well mixed and almost smooth. Chill if time allows.

  3. Using a rolling pin, beat out the chicken breasts between 2 sheets of cling film until thin.

  4. Reserve a small amount of the savoury butter. Season the chicken breasts with salt and pepper and spread the butter over them. Roll up tightly (like a beef olive) lengthways.

  5. Take 6 pieces of foil, big enough to enclose one chicken breast in each. Rub any reserved butter over the foil and put a chicken breast in each piece. Season again, then fold the foil around the chicken and seal at the side by crimping together.

  6. Put the chicken parcels on to a baking sheet and roast for about 20 minutes, depending on the size of the chicken breasts, until cooked through. Leave to rest for a further 10 minutes.

  7. Lift the chicken out of the foil; slice the chicken breasts on the diagonal, ad spoon over the buttery juices. Scatter over a little fresh coriander and serve with rice.


Send feedback