*  Exported from  MasterCook  *
 
              CHICKEN BREASTS WITH GREEN CORIANDER (CILANTRO)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Boneless chicken breasts
    1       bn           Baby carrots
    1       bn           Coriander (cilantro)
    2       tb           Best quality olive oil
    1       t            Lemon juice
 
   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.
  
 
 
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