So easy and so good! Chicken with coriander pesto.
Long before I started cooking Indian food, I made coriander pesto. I was a student in Sacramento, California and decided to experiment. This recipe may not be Indian but most of the ingredients used are popular in Indian cookery so I decided to try it again and share the recipe here.
I’m currently working on a few festive recipes for Aldi UK and this is a good one. I purchased a whole chicken and carved the breasts off the bone, leaving the breast meat and skin intact. Not one to waste, I used the rest of the carcass for a spicy soup recipe I’ll be sharing soon.
I love the flavour of coriander. I teamed it with lots of chillies and garlic and then wrapped it all up with fresh Mozzarella. I’m telling you, you’ve got to try this one!
The chicken breast awaiting the mallet.
Piled high and ready to be rolled up.
Ready for roasting.
Portioned after an hour in the oven.
Go on… Give this one a try!
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Chicken Stuffed With Coriander Pesto
Ingredients
- 1 large chicken
- 2 large bunches of fresh coriander
- 1 large bunch fresh parsley
- 6 cloves garlic
- 2 - 6 green chillies - roughly chopped
- 125ml (1/2 cup) olive oil
- 4 tablespoons grated Parmesan
- 1 handful walnuts
- Salt and pepper to taste
- 125g Mozzarella ball
- 1 tablespoons chilli flakes
- 1 lemon - quartered (optional)
Instructions
- Using a sharp knife, cut the two chicken breast off the bone and lie flat on a cutting board, skin side down. Retain the rest of the chicken carcass for other uses.
- Place a sheet of plastic wrap over the chicken breasts and pound with a meat mallet until uniform in thickness and only about a half inch thick.
- To make the coriander pesto, blend the coriander, parsley, garlic, chillies, olive oil, Parmesan and walnuts in a blender or food processor until smooth.
- Taste and season with salt and pepper to taste.
- Spread the pesto all over the chicken skin and breasts and top with the Mozzarella and chilli flakes, as shown above.
- Fold it over and tie tightly with twine.
- If any of the pesto and mozzarella squeezes out when you do this, simply rub it into the skin.
- Season the skin generously with salt and pepper.
- Preheat your oven to 200c (400f) and place on a centre rack.
- Roast for 45 to 60 minutes until the skin is nice and crispy and the meat is cooked through.
- Slice into two or three portions and drizzle with the cooking juices and lemon wedges (if using) to serve.
Disclaimer: Aldi UK is a sponsor of my blog. I was paid to develop this recipe. As always, the ingredients were spot on!