St Georges Chicken Parcels Recipes

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.

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:

• 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:

• 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.