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Chicken And Spinach Parcels Recipe
|Boneless chicken fillet||500 Gram, skin removed (Four 125 Gram Each Pieces)|
|Chicken stock||4 Tablespoon|
|Dry sherry||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|For spinach filling|
|Spinach leaves||8 , stalks removed and leaves shredded|
|Carrot||1 Large, cut into thin strips|
|Stalk celery||1 , cut into thin strips|
|Leek||1 , cut into thin strips|
|Ground nutmeg||1 Pinch|
Serving size: Complete recipe
Calories 790 Calories from Fat 280
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 398.6 mg
Sodium 1311.6 mg54.7%
Total Carbohydrates 43 g14.5%
Dietary Fiber 6.5 g25.9%
Sugars 12.3 g
Protein 85 g169.8%
Vitamin A 319.3% Vitamin C 49.5%
Calcium 16.1% Iron 50.8%
*Based on a 2000 Calorie diet
2.Steam or microwave spinach, carrot, celery and leek until tender.
Refresh under cold running water.
Pat dry on absorbent paper.
Season to taste with nutmeg and pepper.
3.Cut four large squares of baking paper and top each with a chicken breast.
Place spinach, carrot, celery and leek over half of each breast.
Fold to enclose filling.
Sprinkle with stock, sherry and pepper to taste.
Seal the edges of the paper carefully and place on an oven tray.
Bake at 200°C for 15-20 minutes or until tender.
Season to taste with pepper.
Chill for 1 hour before serving.