CHICKEN SPINACH PARCELS
Make and share this Chicken Spinach Parcels recipe from Food.com.
Provided by whisks
Categories Lunch/Snacks
Time 40m
Yield 6-8 parcels
Number Of Ingredients 11
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.
CREAMY CHICKEN WITH SPINACH
This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.
Provided by KKraft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g
SPINACH & CHICKEN PHYLLO PIE
For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. -Katie Ferrier Gage, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.
Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.
CHEESY SPINACH PARCELS
An impressive starter to your meal
Provided by Good Food team
Categories Buffet, Dinner, Snack, Starter
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
- Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
- Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.
Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.22 milligram of sodium
STUFFED CHICKEN PARCELS ON A BED OF SPINACH
This is a really unusual way of cooking, the parcels are rolled up in cling film and baked, they keep a perfect shape and all the juices are kept in. The result is a moist and delicately flavoured delight. Serve these at a dinner party and your guests will be very impressed.
Provided by Chef Toni Jones
Categories < 4 Hours
Time 1h30m
Yield 4 parcels, 4 serving(s)
Number Of Ingredients 15
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 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.
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