Stuffed Chicken Parcels On A Bed Of Spinach Recipes

Steps:

• Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick
• Place them in a large dish
• Make marinade with white wine, soy sauce and thyme
• Pour over chicken and leave for 1/2 hour, turning over half way through
• Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
• Remove chicken when ready and pat dry
• Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly
• Roll them up into a sausage shape to form a parcel
• Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
• Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
• Remove from oven and let cool for 5 minutes
• Pierce each parcel to release juices and save, then carefully remove cling film from chicken
• Brown chicken under the grill basting with melted butter
• When golden set aside and keep warm
• Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
• Put spinach in a ziplock bag seal and pierce a few times
• Microwave on full power for 2 1/2 to 3 minutes
• Drain spinach place chicken on top and drizzle with sauce
• Serve with new potatoes and baby carrots

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.