Creamy Chicken Parcels

chicken, Pies

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This photo doesn’t really do justice to how easy and tasty these parcels are. I have been making versions of this since BK (before kids), for a while made with smoked chicken and pine nuts it was my go to dinner party recipe. Don’t have time for dinner parties these days!

This recipe makes 3 HUGE parcels. One is more than enough for a very hungry man, I can only eat half of one and the girls about a quarter. Serve with salad or steamed veges. If you wanted to make smaller ones you could use filo pastry or chop up the pastry to make smaller parcels.

800 g chicken breast, chopped (you could pad this out with some chopped kumara, mushrooms, broccoli, or other veges if you have less)

1 T oil

1/2 bag baby spinach (large spinach or frozen spinach would work just as well)

200g creme fraiche or sour cream

2 spring onions

1/2 t dried tarragon

3 sheets puff pastry

2 T milk

1.Heat the oven to 200 C fan bake. Defrost the pastry sheets by laying them out on the bench on their plastic sheets separately.

2. Steam the spinach leaves for about 3 minutes. Marvel at the tiny amount they have shrivelled up to! You need to get the excess water out – I press them into a sieve with the back of a spoon to do this.

3. Fry the chicken in the oil in a frying pan.

4. Place the creme fraiche/sour cream, tarragon and spinach in the food processor and blend together until all creamy.

5. Stir the chicken and anything else you want to add through the sauce.

6. Take a sheet of pastry an spoon some filling down the centre to make a long thin parcel. Use a third of the filling. Fold the sides in and use some milk to make it stick together. Fold the edges over and do the same. Place the parcel folded side down on an oven tray and brush with milk. Use a sharp knife to make 2 or 3 small slashes in the top to let steam and pressure out. Repeat to make a total of 3 parcels.

7. Cook in the oven for 20 – 25 mins until pastry is puffy and golden. Serve with veges on the side.

 

 

 

 

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Spinach and cheese stuffed chicken breasts with garlic corn

chicken, vegetables

If you have any form of milk allergy or intolerance these recipes are not for you!  Normally I like my corn au natural, but it is getting very much to the end of the corn season and it doesn’t taste as good as it did a couple of months ago. This recipe is a good way of making corn that is a bit past its prime taste delicious.

My husband loved the chicken and I think it almost made up for cooking fish last night!

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Stuffed Chicken Breast

125g cream cheese

1/2 bag spinach

1 c grated mozzarella

1/4 c grated parmesan

2 T pesto

3 chicken breasts,softened

1 egg

Bread or panko crumbs

250g pasta sauce

Garlic Corn

3 – 4 cobs corn

50g butter, softened

1 t crushed garlic

1 T parsley

  1. Heat oven to 180 C.
  2. Bring some water to the boil in a steamer and steam spinach for 3 mins. Get all of the water out of the spinach by putting it in a sieve and pushing down on it with a spoon.
  3. Add the cheeses and pesto to the stuffing and mix well.
  4. Slice the chicken breasts almost the whole way through horizontally. Fill with the stuffing. It will probably ooze out but that’s OK.
  5. Beat the egg in a bowl. Place the crumbs on a plate.
  6. Brush the top of each breast with egg and dump on the crumbs. Rub around to coat. Brush the other side with egg and turn around to coat.
  7. Place in a greased oven dish and cook in the oven for around 35 – 40mins, until cooked through. One of the breasts is to slice in half for 2 children, so you can cut this in half to check they are completely cooked.
  8. While the chicken is cooking, get the butter for the corn ready. Add the garlic and parsley. Use a knife to spread butter all over each cob, but not too much. Wrap each piece in foil and add to the oven , cooking for 25 – 30 mins.
  9. To serve heat up the pasta sauce and serve a little on the side along with a cob of corn – yum!