Butterflied chicken fillets


  • 200g tub fresh vine ripened tomato salsa dip
  • ½ x 145g bag watercress, rocket and spinach salad
  • 2 tsp smoked paprika
  • Zest and juice of 2 limes
  • 2 large garlic cloves
  • 2tsp coriander seeds
  • 4 chicken breast fillets

1. Make sure your barbecue is really hot. 2. Slice through the centre of each chicken breast horizontally but don’t quite cut them in half. Open the fillets out so they lie flat. 3. Using a pestle and mortar, crush the coriander seeds roughly. Add the garlic cloves and lime zest, then pound to ...

View full recipe at SpringPad


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