MAGIC CHICKEN PARCELS
I took the idea from something I saw on TV and gave it my own twist. Yummy antipasto, baby boccocini and chicken in one package. I've used thighs because i think breasts will get a bit dry. Because of the strong flavours in the filling, I usually serve with a light salad.
Provided by TrueBlueGirl
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 180°C fan forced.
- Grease baking tray/dish with olive oil.
- Place slice of prosciutto on one 1/2 of each chicken thigh.
- Follow with antipasto mix and sliced baby boccocini.
- Roll into parcels and tie with string.
- Roll each parcel in egg then cover in breadcrumbs and parmesan cheese.
- Place in oven dish and bake for approx 25 minutes.
Nutrition Facts : Calories 388.3, Fat 19.9, SaturatedFat 8.1, Cholesterol 197.7, Sodium 577.8, Carbohydrate 20.6, Fiber 1.2, Sugar 2.3, Protein 30.2
GARLIC CHICKEN PARCELS
These Garlic Chicken Parcels are easy to make and look super impressive, plus they are make ahead! Individual puff pastry parcels (using pie crusts) are filled with juicy chicken and oozing with garlic butter. Serve with potatoes and salad for an easy weeknight family dinner, half the recipe and serve them just for two on a date night. Or they are fancy enough for entertaining and can be prepared ahead of time and then just popped in the oven to cook when you sit down for appetizers.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 694 kcal, Carbohydrate 29 g, Protein 30 g, Fat 50 g, SaturatedFat 21 g, Cholesterol 173 mg, Sodium 884 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
SAVORY CHICKEN PARCELS
Make and share this Savory Chicken Parcels recipe from Food.com.
Provided by CJAY8248
Categories Chicken Breast
Time 55m
Yield 4 breast halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375*. Cut 4 sheets of foil, about 12 inches square. Place one breast on each, arrange a quarter of the vegetables on top. Prepare seasoning mixture: In a small bowl, whisk together the oil, basil, lemon juice, and salt and pepper until combined. Spoon about 1/4 of the seasoning mixture evenly over each chicken and vegetable mound. With the chicken and vegetable mound crosswise on the foil, fold the 2 sides over both ends of the chicken. Fold the nearest edge over the chicken; then fold the farthest edge toward you over the whole parcel so that the end folds underneath the parcel. Bake the parcels in a baking dish for 30-35 minutes. Unwrap each parcel and transfer the chicken and vegetables to a serving platter with the juices. This is good with a wild and white rice and sugar snap peas.
Nutrition Facts : Calories 221.1, Fat 13.8, SaturatedFat 2.9, Cholesterol 46.4, Sodium 78.2, Carbohydrate 7.9, Fiber 2.3, Sugar 3.7, Protein 17.5
CHICKEN PARCELS
Adapted from Weight Watchers Everyday Cookbook. Very easy to make recipe that tastes and looks great. More nutritional information available if requested.
Provided by Sarah
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 39.2, Fat 0.1, Sodium 252.1, Carbohydrate 10.1, Fiber 0.3, Sugar 8.9, Protein 0.6
GARLIC CHICKEN PARCELS
Rustle up our chicken parcels with ready-made puff pastry and garlic cream cheese. It's a speedy yet special midweek dinner that only needs a few ingredients
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1115 calories, Fat 80 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 48 grams protein, Sodium 2.4 milligram of sodium
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