Saturday, July 30, 2011

Coriander Chicken & Spinach salad

To nights dinner was a Coriander Chicken on a bed of Spinach with a sweet vinaigrette dressing, J and the man of the house really enjoy this.

Things you will need
Aluminum Foil
2 Boneless, Skinless Chicken Breasts, if you can get them from your butcher where they are fresh its better because, pre-packaged chicken is usually soaked in a chicken broth solution prior to packaging and you don't know if they have added sugar to that broth.
1 Small Onion save 1 table spoon back
3 Garlic Cloves
Black Pepper
Ground Coriander
2 Lemon Slices
Garlic Powder
3Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Agave
1/8 teaspoon nutmeg

Cut up your onion I like red onions but any onion will work, be sure to save a tablespoon back.

divide your onion up on 2 pieces of Aluminum Foil, this will become the base for your chicken. 
Make sure you rinse your chicken breasts and remove any fat that may be still along for the ride

                                                      butterfly the chicken breast open.
time to add your flavor to the chicken, go a head and sprinkle n Black Pepper, Ground Coriander, and Rosemary, you can also add salt if you like.

With a Garlic press add one clove of minced garlic to each breast, spread evenly over the surface

Take the 2 Lemon slices and remove the rind and place it on one side of the chicken breast

Roll the chicken breast up and place on the bed of onions sprinkle with Black Pepper and Garlic Powder

Fold the Aluminum foil around chicken in a way that it wont leak all over your oven and place in a 400 degree oven for 40 to 50 minutes.
Once chicken is done remove from oven and let stand for 10 minutes do not open the Foil this will let the chicken retain some of its juices and make sure its not dry.

Wile your chicken is resting you can make your dressing for the Spinach, in a food processor or blender,place the 1 tablespoon of onion, 3 table spoons of olive oil, 3 tablespoons of Red Wine Vinegar, a small garlic clove with husk removed, 1 tablespoon of Agave, 1/8 teaspoon nutmeg, Black pepper, Salt, and Ground Coriander to taste.. then blend

Once blended it should look similar to this, add half to your spinach and mix well  (I cheat and use the bag it came in so its one less dish I have to clean). the other half of the dressing you can put away for use latter on or if people would like just a little more dressing..

After your chickens 10 minute rest its ready to cut up and place on top of your spinach

TADA nummys on a plate as J would say! Hope you enjoy

Always More to Come

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