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!
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.
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 per serving
6 ServingsCalories 180kcal
Protein 27g
Carbohydrates 3.27g
Fiber 1.10g
Sugar 1.14g
Fat 20g
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