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Chicken breast fillets filled with coriander, almond and chilli
Chicken breast fillets filled with coriander, almond and chilli
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate weeknight dinners with flavorful, spicy stuffed chicken breasts.
Ingredients:
  • 1 bunch fresh coriander
  • 1 garlic clove, roughly chopped
  • 2.40 gm salt
  • 165.00 ml blanched almonds
  • juice of 1 lemon
  • 2 small red chillies, deseeded, roughly chopped (see note)
  • 75.08 gm olive oil
  • 6 chicken breasts, on the bone, skin intact
Instructions:
  • Preheat your oven to 200°C and prepare a baking tray with baking paper.
  • Thoroughly clean and dry coriander. Coarsely chop leaves and roots, then put them in a food processor. Add garlic, salt, almonds, lemon juice, and chillies. Blend until finely chopped. While the food processor is on, gradually pour oil through the feed tube until a thick paste forms.
  • Carefully separate the chicken skin from the flesh and generously spread coriander paste underneath. Evenly cover the paste with the skin and transfer the chicken to a baking tray. Bake for 20-25 minutes until beautifully golden and fully cooked. Serve promptly alongside the Warm Vegetable Platter.

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