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Spicy Chicken With Chutney Dressing

Spicy chicken recipe using Holly And The Ivy Bhut Naga Preserve

  • 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

  1. Zest and Juice the Lemons and place in a bowl

  2. Wash and finely chop the Coriander and place in the bowl

  3. Add to the bowl 1/2 jar of Holly And The Ivy Bhut Naga Preserve

  4. Mix all the ingredients toughly together

  5. Make pockets in the Chicken Breasts and stuff then with the Coriander Mixture

  6. Pour the Vegetable Stock into the bowl with any remaining Coriander Mixture

  7. 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.

  8. Serve with Roast Potatoes and a selection of Vegetables

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