Chicken And Potato Parcels Recipes
THAI-STYLE CHICKEN & SWEET POTATO PARCELS
An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
- Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
- Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.
Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CURRIED CHICKEN PARCELS
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
Provided by -Sylvie-
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
- Add the chicken and fry until browned on the outside and nearly done.
- Add the curry paste and coconut milk and simmer for another 10 minutes.
- Take the pan of the heat and stir in the corriander.
- Roll out the pastry and cut out four 17 centimetre circles.
- Divide the filling between the pastry circles.
- Beat the egg and brush the edges of the pastry circles.
- Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
- Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
- Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.
Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5
ST GEORGE'S CHICKEN PARCELS
Serve these with roasted new potatoes and carrots. From "The Great British Kitchen" published by The British Food Trust.
Provided by threeovens
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- For each breast, remove the loose fillet from the underside and flatten that, along with the breast, between sheets of plastic wrap, using a rolling pin or mallet.
- Place a piece of cheese on each breast and cover with the fillet; season well with the pepper and make sure the chicken wraps around the cheese.
- Preheat oven to 400 degrees F.
- Cut the bacon in half lengthwise; use 4 pieces to wrap around each packet the long way.
- Cut remaining bacon in half crosswise; wrap across each packet to form 2 crosses and secure with toothpicks.
- Place parcels in a baking dish and roast, basting with the butter, for 30 to 40 minutes.
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