Chicken in tomato and coriander sauce

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 8
Servings 2


  • 4
    chicken breast fillets
  • salt and pepper to taste
  • 1
    lemon, juice
  • 410
    Mexican-style diced tomatoes
  • 25
    lemon juice
  • salt and pepper to taste
  • 1
    small onion, sliced
  • 100
    fresh coriander, chopped


1. Season the chicken with salt and pepper and place on a baking tray. Drizzle with lemon juice. Cover with foil and bake in preheated 180 ºC oven for 15 minutes. Remove from oven and cut into slices. 2. Mix the tomatoes, lemon juice, seasoning, onion and coriander. Pour over hot chicken slices and leave to cool. Once cooled, refrigerate for at least 2 hours or preferably overnight. 3. Remove chicken from sauce and place on serving plates. Drizzle with a little of the sauce and garnish with more coriander and chilli flowers (see note). Serve with guacamole and sour cream. Serves 2

Read more on: poultry  |  bake

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