Chicken breast fillets filled with coriander, almond and chilli
Chicken breast fillets are filled with a zesty mixture of coriander, almonds, and hot chili peppers, offering a burst of flavor. This dish is baked to perfection, making it suitable for casual dinners or special occasions.
Cook time 25 min
Prep time 10 min
Ingredients:
1/2 cup coriander leaves2 garlic cloves
1 tsp salt
1/3 cup almonds
2 tbsp lemon juice
2 red hot chili peppers
1/3 cup olive oil
1.50 lb chicken breasts
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.
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.
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.
Chicken breast fillets filled with coriander, almond and chilli FAQ:
Bake the seared chicken breasts in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
The chicken is fully cooked when it has no pink in the center and the internal temperature reaches 165°F (74°C). Using a meat thermometer is the most accurate way to check doneness.
Yes, you can substitute the almonds with other nuts like walnuts or pecans, and the fresh coriander could be replaced with parsley. Adjust chili according to your spice preference.
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the oven or microwave before serving.
Use approximately 1.5 lb of chicken breasts, consisting of about 3-4 breast fillets. Make sure they are even in thickness for even cooking.
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.
Nutrition per serving
6 ServingsCalories 180kcal
Protein 27g
Carbohydrates 3.27g
Fiber 1.10g
Sugar 1.14g
Fat 20g
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