Chicken breast fillets filled with coriander, almond and chilli
Savor the flavors of tender chicken breast fillets stuffed with a zesty blend of coriander, almond, and spicy red chili peppers. This mouthwatering recipe combines garlic, fresh lemon juice, and rich olive oil for a delightful twist on a classic dish. Perfect for a bold, nutritious meal sure to impress your taste buds!
- 15 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Chicken breast fillets filled with coriander, almond, and chilli is a delightful and flavorful recipe that blends fresh herbs, nutty almonds, and a bit of heat. This dish is perfect for those who love bold flavors and enjoy a bit of spice in their meals. It's a versatile dish that can be served for both casual dinners and special occasions.
Ingredients:
Instructions:
- Roughly chop the coriander leaves and place them in a food processor.
- Peel and roughly chop the garlic cloves, then add them to the food processor.
- Add the salt, almonds, lemon juice, and chili peppers to the food processor.
- Pour in the olive oil.
- Process everything together until you have a smooth paste.
- Preheat your oven to 375°F (190°C).
- On a clean cutting board, butterfly each chicken breast. To do this, place your hand on top of a chicken breast and carefully slice horizontally through the thickest part, but not all the way through, creating a pocket.
- Open the chicken breast like a book.
- Spoon a generous amount of the prepared coriander, almond, and chili paste into each chicken breast pocket. Spread it evenly.
- Fold the chicken breast back over to enclose the filling.
- Heat a large oven-safe skillet or pan over medium-high heat. Add a little olive oil if needed.
- Sear the chicken breasts for about 2-3 minutes on each side until they’re golden brown.
- Once seared, transfer the skillet to the preheated oven.
- Bake for 15-20 minutes or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- Remove the chicken breasts from the oven and let them rest for a few minutes before slicing.
- Serve the filled chicken breasts hot, optionally garnished with additional coriander leaves and lemon wedges.
Tips:
- For a smoother filling, pulse the coriander, garlic, salt, almonds, lemon juice, chili peppers, and olive oil in a food processor until well-combined before stuffing the chicken breasts.
- If you prefer a milder flavor, you can reduce the amount of chili peppers or remove the seeds.
- Ensure the chicken breasts are evenly filled and securely closed using toothpicks to prevent the filling from leaking out during cooking.
- Marinating the chicken breasts in lemon juice and a bit of salt for at least 30 minutes before stuffing can enhance the flavor.
- You can bake or pan-fry the chicken breasts stuffed with the coriander-almond mix for a different texture and taste.
This Chicken breast fillets filled with coriander, almond, and chilli recipe is a perfect blend of spices, nuts, and vibrant flavors that make for a delicious meal. Whether you're serving it for a family dinner or a special occasion, it’s sure to impress. Enjoy the rich, nutty taste of almonds combined with the zesty coriander and the heat from the chili peppers.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 3.27g | 1% |
| Fiber 1.10g | 3% |
| Sugar 1.14g | 1% |
| Fat | |
| Fat 20g | 23% |
| Saturated 2.75g | 9% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 100mg | 18% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 11mg | 71% |
| Vitamin B6 1.01mg | 59% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 22mg | 24% |
| Vitamin E 2.46mg | 16% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.13mg | 15% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 490mg | 14% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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