2 boneless chicken breasts
1 bunch baby carrots
1 bunch coriander (cilantro)
2 tbsp best quality olive oil
1 tsp lemon juice
Directions
Skin the chicken breasts and dust them with a little salt and pepper.
Lay each one on a square of baking parchment, flatten it lightly with
the palm of your hand and lay a sprig of coriander on top. Fold the
sides of the paper over the meat, excluding as much air as possible,
and roll up to make a neat flat parcel. Then overwrap carefully with
foil to make a waterproof package. Trim and scrub the carrots.
Measure the olive oil into a small saucepan and add a seasoning of
salt and pepper. Coarsely chop a tablespoon or two of coriander
leaves (a little less for beginners, a little more for addicts) and
reserve separately. All these preparations can 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
a large pan of boiling water and cook for 13 to 18 minutes depending
on the size of the breasts. Barely a bubble should disturb the
surface of the liquid while the chicken cooks. Transfer the parcels,
still wrapped up, to a low oven for 5 minutes to let the meat set.
Blot the carrots dry and arrange them on a warmed serving dish.
Warm the olive oil. Unwrap the chicken and add just 1 to 2
tablespoons of the juices to the pan of warming olive oil. Quickly
carve the breasts into thin slices and arrange the meat beside the
carrots. Add the lemon juice to the hot olive oil and immediately
pour the sizzling mixture over the chicken and carrots. Scatter with
chopped coriander and serve straightway with hot crusty bread to mop
up the juices.
Servings: 2 servings
Chicken Breasts With Green Coriander (Cilantr Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Experts have found proof that recipes existed far back into the distant past, in truth as far as the early Egyptians, and possibly even further than that. In practice though, generally, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Closer to modern times, we find two interesting cookery books dating from the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is served today, but rather recipes for the types of meals cooked for the rich and powerful of the time. During the succeeding few centuries, the families of Europe tried to lay on the most exotic banquets, and consequentially cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. By the arrival of the 1900s, cookbooks were increasing in popularity mostly due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chicken Breasts With Green Coriander (Cilantr recipe.
