CHICKEN AND POTATO PARCELS
Very simple: just mix, fold, cook and eat!
Provided by SerenaBloom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
- In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
- Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 91.5 g, Cholesterol 34.2 mg, Fat 1.6 g, Fiber 8.1 g, Protein 19.4 g, SaturatedFat 0.3 g, Sodium 1504.2 mg, Sugar 39.2 g
GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
- Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
CHICKEN PARCELS
Adapted from Weight Watchers Everyday Cookbook. Very easy to make recipe that tastes and looks great. More nutritional information available if requested.
Provided by Sarah
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 39.2, Fat 0.1, Sodium 252.1, Carbohydrate 10.1, Fiber 0.3, Sugar 8.9, Protein 0.6
CURRIED CHICKEN PARCELS
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
Provided by -Sylvie-
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5
CHICKEN PARCELS
A really easy but impressive chicken dish that is good enough to serve at a dinner party (and can be made in advance).
Provided by micheleone
Time 45m
Yield Serves 4
Number Of Ingredients 0
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.
THAI-STYLE CHICKEN & SWEET POTATO PARCELS
An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
- Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
- Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.
Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
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