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Spicy Chicken With Chutney Dressing

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Spicy chicken recipe using Holly And The Ivy Bhut Naga Preserve
Prep Time 1 hr
Cook Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Zester
  • Juicer
  • Chopping Board
  • Chopping Knife
  • Bowls
  • Heavy Bottom Non Stick Pan
  • Selection of Utensil's

Ingredients
  

  • 2 Lemons 3 required is small
  • 2 tbsp Olive Oil Extra Virgin
  • 4 Skinless Chicken Breasts Skinless
  • 1 Vegetable Stock Cube Low Salt If Possible
  • 1 Bunch Fresh Coriander Washed and finely chopped
  • 2 tbsp Holly And The Ivy Bhut Naga Preserve Available from Chilli Section
  • Salt & Pepper

Instructions
 

  • Zest and Juice the Lemons and place in a bowl
  • Wash and finely chop the Coriander and place in the bowl
  • Add to the bowl 1/2 jar of Holly And The Ivy Bhut Naga Preserve
  • Mix all the ingredients toughly together
  • Make pockets in the Chicken Breasts and stuff then with the Coriander Mixture
  • Pour the Vegetable Stock into the bowl with any remaining Coriander Mixture
  • Heat the Olive Oil in the Heavy Bottom Pan and fry the Stuffed Chicken Breasts turning them carefully until browned the add the Stock and simmer until reduced to a Sauce consistency.
  • Serve with Roast Potatoes and a selection of Vegetables
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