Chicken Spinach Parcels Recipes

CHICKEN, SPINACH AND FETA FILO PARCELS

Steps:

• Preheat oven to 190.C fanbake.
• Heat a large frypan over medium heat, add olive oil and sauté sliced onion for 5 minutes until softened. Stir in crushed garlic then add baby spinach.
• Keep stirring until the spinach has wilted then add the chicken.
• Turn off the heat and crumble in the feta and then crack in the eggs.
• Season well with salt and pepper then stir everything to combine.
• Set aside to cool slightly before wrapping in the filo.
• Place one sheet of filo onto a board and spray with oil. Layer over another sheet of filo and spray again.
• Place 1/2 cup of chicken mixture in a line 5cm from one end, fold in the sides and then roll up the filo, spraying oil in between each fold. Roll up the remaining filo parcels. Spray the top with oil and sprinkle over sesame seeds.
• Bake for 30 minutes until golden and cooked through.
• Serve hot with a fresh garden salad.

CHICKEN SPINACH AND ARTICHOKE PUFF PASTRY PARCELS

Steps:

• Preheat oven to 400 degrees. Thaw puff pastry per package directions.
• Heat oil in a skillet or saute pan over medium-high heat. Add the baby spinach and cook, 3-4 minutes or until wilted. Stir in garlic and cook 30 seconds more or until fragrant. Transfer baby spinach to a sieve or colander to drain. Gently press on the spinach with a wooden spoon to extract any excess moisture.
• Combine spinach, chicken, artichoke hearts, herb and garlic cheese spread, Parmesan cheese, mayonnaise and chives in a small bowl. Season to taste with salt and black pepper.
• Combine egg and water to form an egg wash. Set aside.
• Roll out and cut each sheet into four even squares. Place even amounts of the chicken filling in the center of each puff pastry square. Dab a small amount of egg wash on each corner of the puff pastry. Pull the corners up and over the filling to form a square parcel. Dab each parcel with egg wash.
• Bake for 20-22 minutes or until golden. If the pastry pulls away from the filling, gently press it back down with a spoon or spatula. Serve immediately.

CHICKEN AND CAMEMBERT PARCELS

Steps:

• Preheat oven to 200oC. Lightly grease a baking tray.
• Spread each piece of chicken with mustard. Top with camembert and basil.
• Wrap 1 prosciutto slice around each piece.
• Lay 2 sheets of filo flat and spray with oil or brush with butter. Fold in half.
• Top with 1 piece of chicken. Wrap as a parcel.
• Place on prepared baking tray and spray with oil.
• Continue with remaining pastry and chicken. Sprinkle parcels with sesame seeds.
• Bake parcels for 20-25 minutes, until gold and crips.
• Serve with baby spinach leaves.

CHICKEN SPINACH PARCELS

Steps:

• Slice the chicken into strips.
• Saute lightly for around 3 minutes, with shallots and cracked pepper.
• Add the flour and mix well.
• Add the spinach, milk and chicken stock powder.
• Heat it till the sauce thickens, remove from the heat and allow it to get quite cool. (You can do this step early, let it sit in the fridge and assemble the parcels later on).
• Layer 3 sheets of filo, slice in half, and spoon about 2 heaped tblsp of mixture onto each filo stack, then wrap up into parcels.
• Spray lightly with oil, sprinkle with sesame/poppy seeds and bake in a hot oven for around 20 minutes.