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Ingredients
- 4 large skinless chicken breast fillets
- 50g/2oz garlic butter, softened
- 3 tablespoons chopped fresh coriander leaves
- 1 tablespoon sunflower oil
- finely grated zest and juice of 2 limes
- 25g/1oz Demerara sugar
Instructions
- Put each chicken breast between two sheets of cling film, and pound
with a rolling pin until flattened to about 1cm/1⁄2in thick. - Mix together the garlic butter and coriander, and spread over each
chicken breast. Roll the chicken up like a Swiss roll and secure with a
cocktail stick. - Heat a wok or heavy frying pan until hot. Add the oil, and when it is hot
enough, add the chicken and cook, turning, for 15–20 minutes until
cooked through. - Remove the chicken from the wok or pan, and transfer to a chopping
board. Loosely cover with foil to rest for a few minutes, then cut each
chicken roll into slices. - Add the lime zest, juice and sugar to the wok and heat gently, stirring,
until the sugar has dissolved. Increase the heat and allow to bubble for
2 minutes. - Arrange the chicken slices on warmed individual serving plates, and
spoon the pan juices over to serve. Serve warm with boiled rice.
