INGREDIENTS

INSTRUCTIONS

Skin the chicken breasts and dust them with a little salt and pepper.
Lay each one on a square of baking parchment, flatten it lightly with
the palm of your hand and lay a sprig of coriander on top.  Fold the
sides of the paper over the meat, excluding as much air as possible,
and roll up to make a neat flat parcel.  Then overwrap carefully with
foil to make a waterproof package.  Trim and scrub the carrots.
Measure the olive oil into a small saucepan and add a seasoning of
salt and pepper. Coarsely chop a tablespoon or two of coriander  leaves
(a little less for beginners, a little more for addicts) and  reserve
separately.  All these preparations can be done well ahead.  About 20
minutes before you plan to serve the dish, start cooking.  Steam the
baby carrots.  Drop the chicken parcels, seam side up, into  a large
pan of boiling water and cook for 13 to 18 minutes depending  on the
size of the breasts.  Barely a bubble should disturb the  surface of
the liquid while the chicken cooks. Transfer the parcels,  still
wrapped up, to a low oven for 5 minutes to let the meat set.  Blot the
carrots dry and arrange them on a warmed serving dish. Warm  the olive
oil. Unwrap the chicken and add just 1 to 2 tablespoons of  the juices
to the pan of warming olive oil.  Quickly carve the  breasts into thin
slices and arrange the meat beside the carrots. Add  the lemon juice to
the hot olive oil and immediately pour the  sizzling mixture over the
chicken and carrots. Scatter with chopped  coriander and serve
straightway with hot crusty bread to mop up the  juices.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 284
Calories From Fat: 56
Total Fat: 6.1g
Cholesterol: 146.2mg
Sodium: 127.3mg
Potassium: 442.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 53.4g