Chicken Parcels Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

Steps:

• Cut four pieces of foil about 10 in square. Brush the squares with the oil and set aside until needed.
• With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
• Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper. Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
• Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
• Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
• To serve, unwrap each foil parcel and serve with rice or pasta.

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.

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.

Steps:

• Preheat oven to 200C
• Make an incision lenghways across the chicken, making an envelope. Do not cut all the way through.
• In the incision, spread the chicken with a layer of the pesto.
• Slice the cheese and place into the incisions on top of the pesto
• Wrap the chicken with slices of parma ham, ensuring the whole chicken breast is covered. Season the chicken breasts
• Bake for around 30 minutes, ensuring the chicken in cooked through. Excellent served with cubed potatoes with rosemary and green beans.

Steps:

• Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
• In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
• Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

Steps:

• Preheat oven 180°C fan forced.
• Grease baking tray/dish with olive oil.
• Place slice of prosciutto on one 1/2 of each chicken thigh.
• Follow with antipasto mix and sliced baby boccocini.
• Roll into parcels and tie with string.
• Roll each parcel in egg then cover in breadcrumbs and parmesan cheese.
• Place in oven dish and bake for approx 25 minutes.

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.

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.