Crunchy Garlic And Herb Chicken Parcels Recipes
CRUNCHY GARLIC CHICKEN
Oven-baked chicken breasts boast a delicious crunchy coating with herbs and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
- In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 100 mg, Fat 2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
CRUNCHY GARLIC AND HERB CHICKEN PARCELS RECIPE
Triple tested: This herby chicken is crisp on the outside, succulent and juicy in the centre - mmm! Brought to you by Essentials magazine
Provided by GoodtoKnow
Categories Dinner, Lunch
Time 1h
Yield Serves: 6
Number Of Ingredients 5
Steps:
- Heat oven to Mark 6/200°C.
- Mix together the butter with the garlic and parsley, season with salt, wrap in clingfilm and roll up tightly to make a long, thin sausage. Chill in the fridge.
- With a sharp knife, make an incision in the plump side of each chicken breast, to a make a pocket. Slice the butter into 6 pieces and stuff into the pockets. Toss the chicken in the flour.
- Mix the breadcrumbs and paprika with the thyme and season well. Dip each chicken breast first into the egg, then roll in the breadcrumbs until well coated. Secure each with a cocktail stick to keep the butter in as much as possible.
- Heat the oil until hot - it's ready when a piece of bread turns golden after 30 secs. Fry the chicken in 2 batches for 1-2 mins on each side until golden, then transfer to a shallow roasting tin. Bake for 15-20 mins until cooked through. Remove cocktail sticks and drizzle with any escaped butter to serve.
Nutrition Facts : @context https, Calories 675 Kcal, Fat 41 g, SaturatedFat 15 g
CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN
Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added a little French touch with the Boursin cheese, thus dispensing with any need to make a white sauce to bind the chicken! Great for lunch boxes, picnics, lunch, supper or a light meals or snacks.NB: (I would not advise re-heating these, as the chicken has already been cooked twice before - they are just as delicious warm or cold.)
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 4 Pasties or Parcels, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
- Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
- Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
- Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
- Brush edges with milk, fold corners to the centre sealing edges.
- Brush with beaten egg or milk and bake for 35 minutes until golden brown.
- Eat warm or cold.
Nutrition Facts : Calories 429.7, Fat 26.1, SaturatedFat 6.7, Cholesterol 47.6, Sodium 183.3, Carbohydrate 26.4, Fiber 1.1, Sugar 0.8, Protein 21.7
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