Black peppercorn and parsley chicken

Black peppercorn and parsley chicken


This easy chicken recipe is simply delicious any day of the week.

The ingredient of Black peppercorn and parsley chicken

  1. 4 single chicken breast fillets
  2. 1 tablespoon olive oil
  3. 1 lemon, cut into wedges, to serve
  4. Mixed salad leaves, to serve
  5. 70g (1/2 cup) black peppercorns
  6. 1 bunch fresh Continental parsley, leaves picked
  7. 3 large garlic cloves, peeled
  8. 60mls (1/4 cup) olive oil
  9. 60mls (1/4 cup) fresh lemon juice

The instruction how to make Black peppercorn and parsley chicken

  1. To make the peppercorn & parsley paste, place the black peppercorns into the bowl of a food processor and process until coarsely crushed. Add the parsley leaves, garlic, olive oil and lemon juice and process for 3-5 minutes or until a thick paste forms. (Alternatively, use a mortar and pestle.)
  2. Pat the chicken fillets dry with paper towel. Spread 1/3 of the peppercorn & parsley paste liberally on both sides of the chicken.
  3. Heat the olive oil in a large non-stick frying pan over medium heat and cook the chicken for 3-5 minutes on each side or until the chicken is just cooked through and the coating is beginning to brown. Remove from the pan and cut into slices. Serve the chicken slices with lemon wedges and mixed salad leaves

Nutritions of Black peppercorn and parsley chicken

fatContent: 420.162 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 47 grams protein
sodiumContent: 118 milligrams cholesterol

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