Preheat oven to 180° C.

Put coriander leaves into a bowl. Grate lemon zest of half lemon into the bowl. Squeeze its juice into the bowl too.

Add salt, ginger-garlic paste, crushed black peppercorns and oil and mix well.

Slit the chicken breasts into half and add to the marinade, mix well and let it marinate for fifteen to twenty minutes.

Grease a baking tray and place the chicken breasts over it, cover the tray with an aluminium foil and bake in the preheated oven for ten to fifteen minutes.

Serve hot, garnished with coriander leaves and lemon wedges.