| 1 | Skin the chicken breasts and dust them with a little salt and pepper. |
| 2 | Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. |
| 3 | Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. |
| 4 | Then overwrap carefully with foil to make a waterproof package. |
| 5 | Trim and scrub the carrots. |
| 6 | Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. |
| 7 | Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. |
| 8 | All these preparations can be done well ahead. |
| 9 | About 20 minutes before you plan to serve the dish, start cooking. |
| 10 | Steam the baby carrots. |
| 11 | Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. |
| 12 | Barely a bubble should disturb the surface of the liquid while the chicken cooks. |
| 13 | Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set. |
| 14 | Blot the carrots dry and arrange them on a warmed serving dish. |
| 15 | Warm the olive oil. |
| 16 | Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. |
| 17 | Quickly carve the breasts into thin slices and arrange the meat beside the carrots. |
| 18 | Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. |
| 19 | Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices |
