Pan-seared chicken with cilantro dill cream
I love summer dinners that are colourful, easy to make, and feature bright, bold flavours. This dish ticks all those boxes.
Pan-seared chicken with cilantro dill cream
I love summer dinners that are colourful, easy to make, and feature bright, bold flavours. This dish ticks all those boxes.
Cooking Instructions
- 1
Sandwich the chicken breasts between 2 sheets of parchment paper and pound them with a kitchen mallet or heavy pot until they're about 2 cm thick.
- 2
Combine the salt, sugar, oregano, paprika, cumin and black pepper and sprinkle the mixture onto the chicken. Add a glug of extra virgin olive oil and rub the spices into the meat until thoroughly coated.
- 3
Lay the chicken breasts into a large pan on medium-high heat and let fry for 6 minutes. Flip them over and fry 6 minutes on the other side.
- 4
While you're waiting for the chicken, make the cilantro dill cream. Remove about half of the seeds from the jalapeno, then chop the pepper and throw it into a food processor. Add the remaining ingredients, plus a pinch of salt, and blitz until you have a slightly chunky sauce.
- 5
Once cooked, remove the chicken breasts to a plate and let them rest for 5 minutes before carving. Serve topped with the herb cream.
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