CILANTRO RUBBED ROAST CHICKEN

Ingredients

Chicken Breast 250 g

Vegetables 80 g

Lyonnaise Potato 80 g

Strawberry & Grapes Emulsion 30 ml

Fresh Coriander 20 g

Chopped Parsley 5 g

Olive Oil 10 ml

Chopped Garlic 10 g

Salt to taste

Crushed Black Pepper 2 g

Preparation

Marinate the chicken breast with fresh coriander and garlic paste; add seasoning, keep aside for 30 minutes. Grill the chicken breast, vegetables and lyonnaise potato. Now, arrange the grilled chicken breast on a plate with grilled vegeables and lyonnaise potatoes. Pour strawberry and grapes emulsion, garnish with sprig of parsley or herb.

(Courtesy: Chef Aashish Joshi, Jaypee Siddharth, New Delhi)