Best Chicken Spinach Parcels Recipes

Stuffed Chicken Parcels on a Bed of Spinach image

Provided by Chef Toni Jones

Categories < 4 Hours

Time 1h30m

Yield 4 parcels, 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, with fat removed
1 cup dry white wine
2 tablespoons soy sauce
1/2 teaspoon dried thyme
10 large fresh basil leaves
4 ounces dried apricots
4 ounces shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
450 g spinach
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon cornstarch (cornflour)
1 teaspoon melted butter (for basting)

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

Nutrition Facts : Calories 479.2, Fat 20.9, SaturatedFat 8.2, Cholesterol 110.6, Sodium 896.1, Carbohydrate 29.1, Fiber 5.6, Sugar 19.3, Protein 36.2

Chicken Spinach Parcels image

Provided by whisks

Time 40m

Yield 6-8 parcels

Number Of Ingredients 11

500 g skinless chicken breasts
1 tablespoon plain flour
150 g spinach, chopped (frozen is OK)
1 tablespoon cracked black pepper
1 cup spring onion
1 teaspoon butter
8 medium mushrooms, chopped (tinned champignons = OK)
1 teaspoon chicken stock powder
200 ml cream
1 cup grated cheese
phyllo pastry or puff pastry sheet

Steps:

Slice the chicken into strips lengthwise, approx 15mm thick (like for a stir-fry).
Melt the butter in a deep frypan or saucepan, adding the chicken, eschalot, mushrooms and pepper.
Saute lightly for around 3 minutes.
Add the flour and mix well.
Add the spinach, cream and chicken stock powder.
Heat it til the sauce thickens, then add the cheese and remove from the heat and allow it to get quite cool. (You can do this step early, let it sit in the fridge and assemble the parcels later on).
Layer 3 sheets of filo, slice in half, and spoon about 2 tblsp of mixture onto one end of the filo stack, then roll up like a spring roll, tucking the ends inches
Spray lightly with oil, sprinkle with sesame/poppy seeds and bake in a hot oven for around 20 minutes.