St Georges Chicken Parcels Recipes

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.

ST GEORGE'S CHICKEN PARCELS

Steps:

• For each breast, remove the loose fillet from the underside and flatten that, along with the breast, between sheets of plastic wrap, using a rolling pin or mallet.
• Place a piece of cheese on each breast and cover with the fillet; season well with the pepper and make sure the chicken wraps around the cheese.
• Preheat oven to 400 degrees F.
• Cut the bacon in half lengthwise; use 4 pieces to wrap around each packet the long way.
• Cut remaining bacon in half crosswise; wrap across each packet to form 2 crosses and secure with toothpicks.
• Place parcels in a baking dish and roast, basting with the butter, for 30 to 40 minutes.

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.

CHICKEN PARCELS

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.

SAVORY CHICKEN PARCELS

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.

CURRIED CHICKEN PARCELS

Steps:

• Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
• Add the chicken and fry until browned on the outside and nearly done.
• Add the curry paste and coconut milk and simmer for another 10 minutes.
• Take the pan of the heat and stir in the corriander.
• Roll out the pastry and cut out four 17 centimetre circles.
• Divide the filling between the pastry circles.
• Beat the egg and brush the edges of the pastry circles.
• Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
• Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
• Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.

CHINESE CHICKEN PARCELS

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.