Chicken Breasts with Coriander, Sweet Red Pepper, Garlic and Chilli - Video

Chicken Breasts marinated in a paste ofCoriander, Sweet Red Pepper, Garlic and Chilli

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Chicken Breasts with Coriander, Sweet Red Pepper, Garlic and Chilli

4 Chicken Breasts

Marinade Ingredients
1 Sweet Red Pepper
1 Red Chilli
3 Garlic Cloves
15g Fresh Coriander
1 Spring Onion
3 tbsp Olive oil
1 tsp Dried Thyme
1 tsp Oregano
1 tsp Paprika
1 tsp Cumin
1 tsp Pepper
0.25 tsp Salt

30g Salted Butter
600 ml Chicken Stock

Add the marinade ingredients into a blender and blitz into a paste.
Place the chicken breasts onto a cutting board and slice them halfway through the breasts around 2cm apart.
Place around 1 tbsp of the paste on each breast and then rub the marinade all over the breast ensuring to get the marinade into each of the slits and on the bottom.
Heat a large skillet or sauté pan.
Add the butter and a tablespoon of olive oil.
Once the butter has melted add in the chicken breasts and cook for about 7 minutes on each side, ensuring the heat is medium and doesn’t burn the butter.
The chicken breasts should be slightly caramelised before turning.
Once the chicken breasts are caramelised on both sides remove them from the pan and keep warm.
Add the remaining marinade into the same skillet/ pan and cook for about 1-2 minutes.
Add the chicken stock into the pan increase the heat and stir, making sure you scrape the bottom of the pan until the sauce has reduced by around half.
Add the chicken back into the pan and continuously based with the sauce for two more minutes.
The sauce should be thickening more.
Time to plate.
Serve with sides of choice, I used tender-stem broccoli and Cajun potatoes.
Link you’re lips and Enjoy.
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