CHICKEN AND SPINACH IN PUFF PASTRY
Chicken and Spinach in Puff Pastry - a perfect appetizer or dinner! Your family will love these cheesy puffs stuffed with chicken, spinach, and Parmesan! Only 6 ingredients!
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 415 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 302 mg, Fiber 1 g, ServingSize 1 serving
CHICKEN SPINACH AND ARTICHOKE PUFF PASTRY PARCELS
Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and perfect for any celebration!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 52m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1, Calories 298 kcal, Carbohydrate 1 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 26 mg, Sodium 116 mg, Fiber 1 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 6 g
STUFFED CHICKEN PARCELS ON A BED OF SPINACH
This is a really unusual way of cooking, the parcels are rolled up in cling film and baked, they keep a perfect shape and all the juices are kept in. The result is a moist and delicately flavoured delight. Serve these at a dinner party and your guests will be very impressed.
Provided by Chef Toni Jones
Categories < 4 Hours
Time 1h30m
Yield 4 parcels, 4 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick
- Place them in a large dish
- Make marinade with white wine, soy sauce and thyme
- Pour over chicken and leave for 1/2 hour, turning over half way through
- Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
- Remove chicken when ready and pat dry
- Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly
- Roll them up into a sausage shape to form a parcel
- Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
- Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
- Remove from oven and let cool for 5 minutes
- Pierce each parcel to release juices and save, then carefully remove cling film from chicken
- Brown chicken under the grill basting with melted butter
- When golden set aside and keep warm
- Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
- Put spinach in a ziplock bag seal and pierce a few times
- Microwave on full power for 2 1/2 to 3 minutes
- Drain spinach place chicken on top and drizzle with sauce
- Serve with new potatoes and baby carrots
Nutrition Facts : Calories 479.2, Fat 20.9, SaturatedFat 8.2, Cholesterol 110.6, Sodium 896.1, Carbohydrate 29.1, Fiber 5.6, Sugar 19.3, Protein 36.2
CHICKEN SPINACH PARCELS
Make and share this Chicken Spinach Parcels recipe from Food.com.
Provided by whisks
Categories Lunch/Snacks
Time 40m
Yield 6-8 parcels
Number Of Ingredients 11
Steps:
- Slice the chicken into strips lengthwise, approx 15mm thick (like for a stir-fry).
- Melt the butter in a deep frypan or saucepan, adding the chicken, eschalot, mushrooms and pepper.
- Saute lightly for around 3 minutes.
- Add the flour and mix well.
- Add the spinach, cream and chicken stock powder.
- Heat it til the sauce thickens, then add the cheese and 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 tblsp of mixture onto one end of the filo stack, then roll up like a spring roll, tucking the ends inches
- Spray lightly with oil, sprinkle with sesame/poppy seeds and bake in a hot oven for around 20 minutes.
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BEST CHICKEN FILO PARCELS: WITH PROSCIUTTO, CHEESE
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4.5/5 (6)Total Time 55 minsEstimated Reading Time 6 mins
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- Lay out one chicken fillet then pile the middle with cheese, spinach and folded proscuitto (see image).
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