Cilantro Chicken Breast

Cilantro Chicken Breast
Cilantro Chicken Breast

This low carb cilantro chicken breast recipe is very easy and fantastic. The sauce we will make for it is tremendously tasty. It is vibrant and tangy and a little spicy (only if you decide to add the jalapeño). I promise you it is quite special. And, did I mention, easy? Delish!

We are going to butterfly two chicken breasts and then pound them to make them thinner. To that we will add lemon juice, salt and pepper and allow them to marinate for about an hour. The final result is tender and juicy chicken breast dressed in a great sauce. I hope you make this because I know you will love it!

I apologize to all our friends that despise cilantro but that cannot be substituted.

Here are three other chicken breast recipes for you. Baked Chicken Breast and Grilled Chicken Breast and Stuffed Chicken Breast

Cilantro Chicken Breast Recipe
2 chicken breasts
1 small lemon
1 small onion — chopped
2 garlic cloves — chopped
1/2 teaspoon ground cumin
1 teaspoon oregano
1 bunch cilantro — about 3 ounces
1 small or half of a large jalapeño
1 cup chicken stock
Salt & Pepper

Butterfly the chicken breasts and separate the halves.

Place them between plastic wrap and pound until about 1/4 inch thick. Put them into a glass or plastic bowl. Squeeze the lemon on all the chicken and season with salt and pepper. Toss around to make sure it all gets coated. If you want smaller cutlets simply cut them in half.

Cover the bowl and refrigerate for one hour.

Heat some oil in a skillet and add the chicken. Work in batches, do not overcrowd the pan . Brown both sides of the chicken breast and set aside. This should take about 4 minutes per side.

Add the onion and garlic. Add a splash of chicken stock and scrape the brown bits from the bottom. Mix it well and cook for about 5 minutes until it is all softened. Make a well in the middle and add the cumin and oregano. Mix well and cook for another 2 to 3 minutes.

Transfer the cooked onions to a blender. Add the cilantro, jalapeño if using and the chicken stock. Season with salt and pepper. Blend until smooth.

Add a splash of the blended sauce into the pan and scrape the bottom. Add the rest of the sauce. Return the chicken to the sauce making sure it is all covered (in sauce). Put the lid on.

Bring the pan to a boil, reduce the heat and simmer for about 20 minutes, until the chicken is cooked through.

Remove the cooked chicken breast onto a platter.
Increase the heat on your stove and get the sauce boiling hard. Let it boil until it reduces by 1/3rd.

Spoon the sauce over the chicken and serve with your side of choice. Make sure to add the remaining sauce into a container to pass around. Enjoy!

Calories 77.947 kcal, Fat, Total 1.582 g, Saturated Fat 0.339 g, Sugar, Total 2.103 g, Total Carbohydrate 4.282 g, Protein 11.287 g, Cholesterol 33.636 mg, Trans Fatty Acid 0.003 g, Sodium 293.212 mg,

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