1 DOUBLE BREAST OF CHICKEN
4-6 TABLESPOONS OLIVE OIL
½ CUP OF OLIVE OIL FOR MARINATING
¼ BUNCH FRESH CORIANDER (FINELY CHOPPED)
1 TABLE SPOON MINCED GARLIC
3 TABLE SPOONS DISASTER BAY CHILLI WINE JELLY
Add coriander to minced garlic and combine with olive oil and juice of 2 lemons in a suitable dish, score the tops of the chicken breast length and breadth to allow marinate to penetrate and marinate in refrigerator for 24 hours turning occasionally.
Heat 4-6 tablespoons of oil in a cast iron frying pan and brown chicken on both sides while on a high heat.
Turn heat down and continue cooking the chicken through, when almost cooked add 3 generous tablespoons of Disaster Bay Chilli Wine Jelly, Stir Jelly and allow to melt down around the chicken until a sauce consistency is reached.
Place chicken on a bed of freshly cooked rice and pour a liberal amount of sauce over each breast.