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Member recipe

Valentine Chicken

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(2 ratings)

Member recipe by


Serves 2

Succulent and super healthy steamed chicken with the asparagus, lime and coriander

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  • 2 Chicken Breats, skinned
  • 1 Lime
  • Half Red Onion
  • 2 tbsp fresh coriander, roughly chopped
  • 125mls chicken stock
  • Salt and freshly ground pepper
  • 1 glass of white wine (optional)
  • Dash of olive oil
  • 10-12 spears asparagus
  • 4-5 tbsp melted butter


    1. Tear off 2 large pieces of strong tin baking foil and place a chicken breast in the centre of each one
    2. Season well with salt and pepper and sprinkle in some coriander
    3. Top each with with the sliced red onion and 2-3 slices of lime, skin on
    4. Fold up the edges on the foil sheets and into each carefully pour half of the chicken stock and a dash of the white wine
    5. Carefully fold over the foil so you have sealed parcels. It's essential that they are sealed very tight to keep in the juices and steam. Place them into a deep roasting tray with a little water in the bottom to prevent them catching
    6. Cook in a pre-heated oven at 185 deg C for about 35-40 minutes
    7. Meanwhile cook the asparagus spears in plenty of boiling salted water for 3-4 minutes and drain carefully. Toss them gently in a little butter and black pepper and keep warm
    8. When the chicken is cooked be careful when you open the poil packets, as the steam will be very hot
    9. To serve, spoon the chicken breats into large bowls and pour over some of the hot chicken liquor
    10. Drizzle over a touch more olive oil and serve with a large bowl of steamed rice in the middle of the table Serve with the Asparagus.

Comments, questions and tips

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7th Jun, 2010
Very nice - used a large glass white wine instead of the chicken stock.
23rd Nov, 2009
MMmmmm this was lush. I didn't use coriander as i'm not a fan but put a little red lazy chilli to it.
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