Chilean chicken

Method

1. Preheat the oven to 220C/Gas mark 7.

2. Place all the savoury butter ingredients, plus some salt and pepper, in a food processor and blend until well mixed and almost smooth. Chill if time allows.

3. Using a rolling pin, beat out the chicken breasts between 2 sheets of cling film until thin.

4. Reserve a small amount of the savoury butter. Season the chicken breasts with salt and pepper and spread the butter over them. Roll up tightly (like a beef olive) lengthways.

5. Take 6 pieces of foil, big enough to enclose one chicken breast in each. Rub any reserved butter over the foil and put a chicken breast in each piece. Season again, then fold the foil around the chicken and seal at the side by crimping together.

6. Put the chicken parcels on to a baking sheet and roast for about 20 minutes, depending on the size of the chicken breasts, until cooked through. Leave to rest for a further 10 minutes.

7. Lift the chicken out of the foil; slice the chicken breasts on the diagonal, ad spoon over the buttery juices. Scatter over a little fresh coriander and serve with rice.

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Ingredients

115g Butter
2-3 hot red chillies, seeded
3 Sun-dried tomatoes, in oil
1 garlic clove, peeled
small bunch of fresh coriander
6 chicken breasts, skin and bone removed
salt and fresh ground black pepper

To serve:

plain boiled rice
fresh coriander leaves

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