Coriander Chicken with Delicate Lime and Watercress Dumplings Recipes

Cooking Time: 1 hr +
Serves: 6   

Ingredients

100g Sacla' Coriander Pesto 6 skinless, boneless chicken breasts 4 white onions, very finely chopped 3 cloves garlic crushed 100ml apple juice 2 tbsp of coriander oil drained from the jar of Sacla' Coriander Pesto For the stuffing: 6 heaped tsp Sacla' Coriander Pesto 6 slices Parma ham For the dumplings: 1/2 packet fresh parsley 1/2 bag watercress 4 slices white bread (crusts removed) zest and juice of 2 limes leaves from 2 sprigs of fresh thyme 1 medium egg beaten salt and pepper

Instructions

Heat the two tablespoons of coriander oil in a frying pan and cook the onions and garlic for 30 minutes until soft but not browned. Reserve one third of the cooked onions and garlic for the dumplings. Meanwhile mix 100g of Sacla' Coriander Pesto with the remaining cooked onions and garlic. Spoon into the base of a baking dish. Using a large knife cut along the side of the chicken breasts, opening it out like a 'butterfly' (do not cut all the way through). Spoon a heaped teaspoon of the remaining Sacla' Coriander Pesto into each opened breast and gently close again. Wrap a slice of Parma ham tightly around each chicken breast. Place the wrapped chicken breasts on top of the onion and Coriander Pesto mixture. Cover with foil and refrigerate. To make the Dumplings: Place the thyme leaves in a large bowl with the reserved onion. Add the lime zest and juice. Using scissors snip the heads off the parsley and watercress and place them in a food processor with the slices of bread. Whizz for 30 seconds or until fine. Add to the thyme, lime juice and onion mixture. Season and add the beaten egg a little at a time, stirring continuously. Stop adding the egg when the mixture starts to bind. Roll small amounts of mixture in your hands until it forms balls and reserve. Cover with cling film and refrigerate. To Cook: Preheat the oven to 200°C, fan 180°C, Gas Mark 6. Cook the coriander chicken for 35 minutes leaving the foil on. Stir in the apple juice and creme fraiche mixing well and season to taste. Place the dumplings in between the chicken breasts. Keeping them out of the sauce as much as possible. Do not re-cover. Cook for another 25-30 minutes or until the chicken breasts are cooked and the sauce is bubbling. To serve. Scatter small coriander leaves over the top and serve with rice, a crisp salad and hot crusty bread to mop up the sauce!