Best Edam And Tomato Chicken Parcels Recipes

GARLIC CHICKEN PARCELS

Steps:

• Peel the shallot/red onion and the garlic then place them in a food processor along with the parsley. Whizz until you have quite a finely chopped mixture.
• Add in the lemon juice, butter, salt and pepper, then whizz well to combine. (If you forget to soften the butter then this will still work but you will need to leave it to whizz for a longer time.)
• Use a spoon to roughly divide the butter into 4 pats and set aside.
• Line a baking tray with cooking paper and pre-heat the oven to 200ºC/390ºF.
• Take each chicken breast and cut off the thinner pointed end, to create a sort of square shape of chicken (see pictures in post) Refrigerate/freeze these pieces for another dish (I have a few suggestions above)
• Lay a sheet of puff pastry out on the chopping board. I find it easiest if I keep it sat on the plastic/paper that is used to divide them.
• Place a chicken square in the centre of the pastry. Spoon over a pat of the butter mixture and then gather up the pastry to enclose the chicken and create a pouch. Gently squeeze the pastry closed.
• Carefully slide the chicken parcel onto a prepared baking sheet.
• Repeat with the remaining chicken pieces.
• Crack the egg into the bowl you used for the butter and whisk with a fork.
• Brush the parcels with egg wash and then bake for 25-30 minutes until golden brown.

EDAM AND TOMATO CHICKEN PARCELS

Steps:

• Preheat the oven to 400°F Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
• In a small bowl, mix together the Edam, tomatoes, thyme and season well.
• Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
• Wrap 1 ½ slices of prosciutto around each breast.
• Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
• Slice each chicken breast in half on the diagonal and serve straight away with your choice of accompaniment(s).

CURRIED CHICKEN PARCELS

Steps:

• Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
• Add the chicken and fry until browned on the outside and nearly done.
• Add the curry paste and coconut milk and simmer for another 10 minutes.
• Take the pan of the heat and stir in the corriander.
• Roll out the pastry and cut out four 17 centimetre circles.
• Divide the filling between the pastry circles.
• Beat the egg and brush the edges of the pastry circles.
• Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
• Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
• Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.

CHICKEN PARCELS

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.