Chicken Parcels Recipes

GARLIC CHICKEN PARCELS

Steps:

• Peel the shallot/red onion and the garlic then place them in a food processor along with the parsley. Whizz until you have quite a finely chopped mixture.
• Add in the lemon juice, butter, salt and pepper, then whizz well to combine. (If you forget to soften the butter then this will still work but you will need to leave it to whizz for a longer time.)
• Use a spoon to roughly divide the butter into 4 pats and set aside.
• Line a baking tray with cooking paper and pre-heat the oven to 200ºC/390ºF.
• Take each chicken breast and cut off the thinner pointed end, to create a sort of square shape of chicken (see pictures in post) Refrigerate/freeze these pieces for another dish (I have a few suggestions above)
• Lay a sheet of puff pastry out on the chopping board. I find it easiest if I keep it sat on the plastic/paper that is used to divide them.
• Place a chicken square in the centre of the pastry. Spoon over a pat of the butter mixture and then gather up the pastry to enclose the chicken and create a pouch. Gently squeeze the pastry closed.
• Carefully slide the chicken parcel onto a prepared baking sheet.
• Repeat with the remaining chicken pieces.
• Crack the egg into the bowl you used for the butter and whisk with a fork.
• Brush the parcels with egg wash and then bake for 25-30 minutes until golden brown.

CHICKEN AND POTATO PARCELS

Steps:

• Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
• In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
• Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

CHICKEN PARCELS

Steps:

• Preheat oven to 190°C.
• Mix together garlic, chopped sage, mustard, honey, lemon juice and soy sauce. Season with salt and pepper to taste.
• Place each chicken breast on foil and drizzle with lemon mixture, top with a piece of sage, and piece of lemon.
• Fold foil to enclose chicken and make parcels.
• Place in a roasting pan and cook for 25 minutes or until cooked through.
• Open chicken parcels, remove sage and lemon and serve, drizzled with sauce.

CHICKEN PARCELS

Steps:

• Preheat oven to 200C
• Make an incision lenghways across the chicken, making an envelope. Do not cut all the way through.
• In the incision, spread the chicken with a layer of the pesto.
• Slice the cheese and place into the incisions on top of the pesto
• Wrap the chicken with slices of parma ham, ensuring the whole chicken breast is covered. Season the chicken breasts
• Bake for around 30 minutes, ensuring the chicken in cooked through. Excellent served with cubed potatoes with rosemary and green beans.

GARLIC CHICKEN PARCELS

Steps:

• Heat oven to 220C/200C Fan/gas 7. Cut a slit halfway in each chicken breast, then put each one between two pieces of baking parchment and bash with a rolling pin to flatten slightly.
• Cut your sheet of pastry in half widthways and put both halves on a baking tray. Sit a chicken breast on top of each half, then cram the cavities with the Boursin (don't worry if a bit of cheese oozes out). Season, scatter over the lemon zest then fold the edges of the pastry in to the centre and pinch shut. Flip each parcel over so the seal is on the bottom. Brush with a little oil, then bake for 30 mins until deep golden.
• About 10 mins before your parcels are ready, steam or boil the greens until tender. Toss in the oil and season. Serve alongside your chicken parcels with lemon wedges for squeezing over.

CURRIED CHICKEN PARCELS

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.