Ingredients

2 boneless chicken breasts
1 bunch baby carrots
1 bunch coriander (cilantro)
2 Tbsp. best quality olive oil
1 tsp. lemon juice

Cooking 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 over wrap 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 Tbls. or two of coriander leaves and reserve separately. 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, 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 Tbls. 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. Sprinkle with chopped coriander and serve straightway with hot crusty bread to mop up the juices.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)