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Karen's Spicy Chicken Fillets
Tasty, versatile & healthy … the list is endless on how to eat these delicious spicy chicken fillets!
Serves: 4
Cooking Time: 30 minutes
Ingredients
- 4 skinless chicken fillets
- 4 tablespoons of marinade
- Fresh or dried chopped coriander or parsley
Method
Pre-heat your oven to 200 degrees & place 4 chicken fillets (approx 600g) into a small roasting dish (approx 20cm x 20cm) & coat all surfaces with 4 tablespoons of marinade, using a fork or a food glove, lift & separate each fillet until completely coated
Garnish with fresh or dried coriander/parsley & cook uncovered for 25 minutes (check the middle of the thickest part of the fillet to ensure fully cooked as all ovens vary). Once fully cooked, leave to rest for a few minutes then slice the chicken into the juice then every few minutes, stir to incorporate all the residue into the chicken
NOTES
Serve with vegetables & potatoes, rice or pasta, amazing sliced in sandwiches with salad & Karen’s Spicy Dip! Or try in a hot & crispy jacket potato with sweet chilli sauce, garlic mayo or sour cream & chives!
You can leave the fillets whole & spoon over the juices too!
The chicken needs to be in a single layer without gaps around the edges so the meat cooks in the marinade. If the roasting dish is too big for the chicken, the marinade will disperse & burn.
Method
Pre-heat your oven to 200 degrees & place 4 chicken fillets (approx 600g) into a small roasting dish (approx 20cm x 20cm) & coat all surfaces with 4 tablespoons of marinade. Using a fork or food glove, lift & separate each fillet until they are all completely coated
Garnish with fresh or dried coriander/parsley & cook uncovered for 25 minutes (check the middle of the thickest part of the fillet to ensure fully cooked as all ovens vary). When fully cooked remove from the oven & leave to rest for a few minutes, then slice the chicken into the residue & every so often, mix well to incorporate all of the juices into the chicken
NOTES
Delicious as a sandwich filling with salad & Karen’s Spicy Dip … amazing in jacket potatoes topped with sweet chilli sauce, garlic mayo or sour cream with chives!
You can leave the fillets whole too! Simply spoon over the juices
The chicken needs to be in a single layer without any gaps around the edges so the meat cooks in the marinade. If the roasting dish is too big for the meat, the marinade will disperse & burn
Ingredients
- 4 skinless chicken fillets
- 4 tablespoons of marinade
- Fresh or dried chopped coriander or parsley
