Stuffed Chicken Parcels on a Bed of Spinach

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. 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
  2. Place them in a large dish
  3. Make marinade with white wine, soy sauce and thyme
  4. Pour over chicken and leave for 1/2 hour, turning over half way through
  5. Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
  6. Remove chicken when ready and pat dry
  7. 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
  8. Roll them up into a sausage shape to form a parcel
  9. Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
  10. Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
  11. Remove from oven and let cool for 5 minutes
  12. Pierce each parcel to release juices and save, then carefully remove cling film from chicken
  13. Brown chicken under the grill basting with melted butter
  14. When golden set aside and keep warm
  15. Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
  16. Put spinach in a ziplock bag seal and pierce a few times
  17. Microwave on full power for 2 1/2 to 3 minutes
  18. Drain spinach place chicken on top and drizzle with sauce
  19. Serve with new potatoes and baby carrots

Reviews

(1)
Most Helpful

Chef Toni, give me more! This recipe is mindful of one of my favourites, at my favourite Italian restaurant. Their's is a vitello portofolio (veal parcel with mushroom sauce) I love how your recipe is presented. 19 steps of carefully worded, concise instructions. Leaves nothing to the imagination, and does not leave the cook "wanting" The flavours blended nicely, with just a hint of sweet and sour. Wonderful served with a side order of rice. However, I did follow your suggestion for new potatoes and baby carrots... I recommend the little red potatoes..... My taste buds thank you, Chef Toni...

TOOLBELT DIVA May 10, 2005

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