Chicken And Camembert Parcels Food

CAMEMBERT APRICOT CHICKEN PARCELS

Steps:

• Coat a pan with cooking spray, heat and cook the chicken until browned on both sides.
• Remove from the pan, cool and thinly slice.
• Preheat oven to 200°C.
• Coat a flat oven tray with cooking spray.
• Lay 3 sheets of phyllo together, light spraying between each sheet with cooking spray.
• Arrange 1/6 of the chicken into the centre of the pastry and top with some cheese, mint and apricots.
• Roll pastry up to enclose chicken and to form a parcel.
• Place on the prepared tray.
• Repeat with the remaining ingredients to make 6 parcels.
• Bake in the oven for about 20-30 minutes or until golden.

CHICKEN AND CAMEMBERT PARCELS

Steps:

• Preheat oven to 200oC. Lightly grease a baking tray.
• Spread each piece of chicken with mustard. Top with camembert and basil.
• Wrap 1 prosciutto slice around each piece.
• Lay 2 sheets of filo flat and spray with oil or brush with butter. Fold in half.
• Top with 1 piece of chicken. Wrap as a parcel.
• Place on prepared baking tray and spray with oil.
• Continue with remaining pastry and chicken. Sprinkle parcels with sesame seeds.
• Bake parcels for 20-25 minutes, until gold and crips.
• Serve with baby spinach leaves.

GARLIC CHICKEN PARCELS

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.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 180'C/350-375'F.
• Mix together the chopped basil, garlic and butter.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with mixture and then place camenbert slices of top, pressing in well.
• Dust with a little flour and dip into the beaten egg.
• Add salt and pepper to the panko and stir.
• Roll breasts in the panko mix covering them well.
• At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
• Place in oven and bake for 15mins.
• Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.