Crunchy Garlic And Herb Chicken Parcels Recipes

CRUNCHY GARLIC CHICKEN

Steps:

• Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
• If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
• In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
• Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
• Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
• Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

GARLIC CHICKEN PARCELS

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.

GARLIC CHICKEN PARCELS

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.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN

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.