Quick Coriander Chicken Breasts
Chicken breasts coated in an Asian soy-coriander paste and pan-fried.
3 tablespoons light soy sauce
1 tablespoon coriander seeds, crushed
1 tablespoon red wine vinegar
1 teaspoon brown sugar, packed
2 cloves garlic, minced
1/4 teaspoon poultry seasoning
4 boneless, skinless chicken breasts halves
1/2 teaspoon coarsely ground pepper
1 tablespoon olive oil
- Place soy sauce, crushed coriander seeds, vinegar, brown sugar, garlic and poultry seasoning in food processor container and process 1 minute.
- Place chicken breasts in shallow bowl; pour sauce over chicken and turn to coat well. Sprinkle with pepper.
- In skillet, place olive oil and heat to medium temperature. Add chicken and cook, turning, about 7 minutes per side or until fork can be inserted with ease. Pour any remaining sauce over chicken after first turning.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.