Coriander-Stuffed Chicken Breasts - Makes 4 servings
30g fresh coriander leaves
2 tablespoons olive oil
1 tablespoon plus
2 teaspoons soy sauce, divided
2 cloves garlic
4 skin-on boneless chicken breasts (about 140g each)
1 tablespoon dark sesame oil
Preheat oven to 180°C / gas 4. Place coriander, olive oil, 2 teaspoons soy sauce and garlic in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Manual medium-high speed until paste forms.
Loosen skin from chicken breasts. Rub coriander mixture all over chicken under skin, taking care not to puncture skin.
Place chicken on rack in shallow, foil-lined roasting tray. Combine remaining 1 tablespoon soy sauce and sesame oil in small bowl. Brush half of mixture evenly over chicken.
Bake 25 minutes; brush remaining soy sauce mixture evenly over chicken. Bake 10 minutes or until no longer pink in centre.