Skin the chicken breasts and dust them with a little salt and pepper. 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. Fold the sides of the
paper over the meat, excluding as much air as possible, and roll up to make
a neat flat parcel. Then overwrap carefully with foil to make a waterproof
package. Trim and scrub the carrots. Measure the olive oil into a small
saucepan and add a seasoning of salt and pepper. Coarsely chop a
tablespoon or two of coriander leaves (a little less for beginners, a
little more for addicts) and reserve separately. All these preparations
can be done well ahead. About 20 minutes before you plan to serve the dish, start cooking. Steam the baby carrots. 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. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set.
Blot the carrots dry and arrange them on a warmed serving dish. Warm
the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the
juices to the pan of warming olive oil. Quickly carve the breasts into
thin slices and arrange the meat beside the carrots. Add the lemon juice
to the hot olive oil and immediately pour the sizzling mixture over the
chicken and carrots. Scatter with chopped coriander and serve straightway
with hot crusty bread to mop up the juices.