Lemon & Rosemary  Chicken Breasts with Asparagus and Herb Oil

Lemon & Rosemary British Chicken BreastsIngredients:

Chicken
2 Sprigs of  rosemary
Zest and juice of 1 lemon
4  chicken breasts

Asparagus
2 bunches of asparagus, storks trimmed

Herb oil
2 Sprigs of finely chopped  coriander leaves
4 tbsp olive oil
1 tbsp white wine vinegar
Salt and pepper to season

Method:

1. Finely chop the rosemary and place in a bowl, add the lemon juice and zest, add the chicken and coat well and set aside.
2. Bring a large pan of salted water to the boil and cook the asparagus for 4-5 minutes, until tender. Leave to cool.
3. Put the oil, vinegar, coriander and salt and pepper to a bowl. Stir well and set aside.
4. Heat the grill and cook the chicken as per pack instructions. Ensure the chicken is fully cooked.
5. Serve the chicken and asparagus with the herb oil drizzled over.

Top tips
The longer you leave the chicken in the marinade, the more tender and tasty it becomes.

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