This recipe was a total happy accident one afternoon a few months back. A friend of mine was over and he had just gotten a jar of ground coriander seeds and wanted to experiment and the result was an amazing marinaded chicken breast with a few surprise ingredients. The coriander has a hint of lemon which is highlighted by the dijon mustard and wine while the cucumber really balances the dish out.
Coriander Chicken - Serves 4
4 Boneless/Skinless Chicken Breasts
2-3 TB Dijon Mustard
1/4C Olive Oil
2 TB Ground Coriander Seeds
1/4tsp White Pepper (or black if you don’t have white)
1 Small Cucumber Diced
3-4TB White Wine
Place all ingredients except the chicken in a food processor or blender and mix until almost smooth. Pierce the raw chicken with a fork all over and cover with marinade and refrigerate for at least 30-45 minutes. Bake on a cookie rack in a 375° oven for approx 35-45 min depending on the size of your chicken.
Remove from the oven and let the meat rest for a few minutes before serving. This is even great on the second day as a cold dish on a salad or by itself.
WW: 11 Points Plus / serving