Dolcelatte Chicken Parcels Recipes

Steps:

• Cook the spaghetti following pack instructions.
• Meanwhile, heat the oil in a pan and cook the scallions for 1 minute, stirring occasionally.
• Add the chicken, dolcelatte, creme fraiche, lemon juice, half the parsley and seasoning to taste. Mix well until the cheese has melted and the sauce is bubbling.
• Stir in the cooked, drained spaghetti, mix thoroughly and transfer to a warmed serving dish.
• Sprinkle the pine kernels and remaining parsley over the top. Serve immediately with a mixed green salad.

Steps:

• Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.
• Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.

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:

• Make a horizontal cut in each chicken fillet and open them out. Fill each one with dolcelatte, then season and sprinkle with half the sage.
• Reshape the fillets, wrap the breasts in the ham and tie with fine string in two or three places to make a parcel.
• In a deep frying pan, heat the butter, then add the onion and gently cook until golden.
• Add the chicken breasts, vermouth and mushrooms.
• Bring to the boil, cover and simmer for 30-40 minutes or until the chicken is tender and cooked through.
• Remove the chicken from the pan, discard the string and keep warm.
• Stir the blended cornstarch into the sauce with seasoning, to taste, and cook for 1-2 minutes.
• Pour the sauce on to a serving plate and serve the chicken breasts whole or sliced on top.