Garlic chicken parcels
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.2 out of 5.26 ratingsRate
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Rustle up our chicken parcels with ready-made puff pastry and garlic cream cheese. It's a speedy yet special midweek dinner that only needs a few ingredients
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A star rating of 4.7 out of 5.152 ratings
Sauté potatoes with sea salt & rosemary
A star rating of 4.7 out of 5.44 ratings
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A star rating of 5 out of 5.10 ratings
Parmesan broccoli
A star rating of 4.6 out of 5.34 ratings
Fastest ever lemon pudding
A star rating of 4.7 out of 5.152 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
2 chicken
breasts
-
320g sheet all butter puff pastry
-
150g garlic & herb cream cheese
-
½ lemon
zested and cut into wedges to serve
-
1 tbsp olive oil
plus extra for brushing
-
200g mixed pack green beans
and broccoli
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Nutrition: Per serving
- kcal1115
- fat80g
- saturates41g
- carbs57g
- sugars6g
- fibre8g
- protein48g
- salt2.4g
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Method
-
step 1
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.
-
step 2
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 cheese (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.
-
step 3
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.
Recipe from Good Food magazine, January 2018
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A star rating of 4.2 out of 5.26 ratings
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