Garlic Chicken Parcels Recipes

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 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.

Steps:

• Preheat oven to 400°F (200°C).
• Fold the parchment paper in half, then open up.
• Slice the zucchini into rounds and lay them on one half of the parchment paper.
• Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
• Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
• Enjoy!

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

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.