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
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
CHINESE CHICKEN PARCELS
Make and share this Chinese Chicken Parcels recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side.
- In a food processor, whizz up your garlic, ginger, spring onions, coriander, chilli and fish sauce with a good pinch of salt. Then add the chicken, water chestnuts, lime zest and juice and sesame oil and pulse until you have a minced meat consistency.
- Place a heaped dessertspoonful of the flavoured mince on to one end of each cabbage leaf. Fold it up and tuck in the sides, then roll up. Rub a bamboo steamer, colander or normal steamer with a little olive oil and place in the cabbage parcels. They may try to unfold themselves, but once you start putting them next to each other they will hold in place. When they're all in, sit the steamer over a pan of boiling water, making sure the water doesn't touch the parcels and that it's just the steam that's cooking them. Put a lid on top and steam for about 6 minutes until cooked. If you're worried about the cooking time, take one of the parcels out and cut it in half to make sure that the heat has penetrated and that they're cooked.
Nutrition Facts : Calories 187.6, Fat 5.7, SaturatedFat 1.1, Cholesterol 57.3, Sodium 420.8, Carbohydrate 19.4, Fiber 3.1, Sugar 4.3, Protein 16
THAI CHICKEN PARCEL WITH SUGAR SNAP PEAS & RICE
This Asian-inspired chicken dish is super-juicy and lean thanks to a simple steaming process salty, sweet and spicy Asian sauces
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
- Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
- Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.
Nutrition Facts : Calories 414 calories, Fat 4 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
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- Lightly season the chicken with salt and white pepper. Combine all the ingredients for the Marinade and marinate the chicken for 15-30 minutes.
- Preheat the oven to 400°F (207°C). Cut out four pieces of 12"x12" aluminum foil. Divide the chicken into 4 equal portions and transfer each portion to individual aluminum foil. Seal the edges of the foil tightly to form a parcel. Make sure there is no leakage from the sides of the parcels.
- Transfer all the parcels on to the oven and bake for 15-17 minutes or until the chicken is cooked. Remove the chicken parcels from the oven and let the parcels cool for 5 minutes.
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