Chicken Parcels
Wrap up dinner in a golden, flaky surprise with these irresistible Chicken Parcels! This recipe combines tender, seasoned chicken breasts with a creamy filling of cream cheese, sautéed baby spinach, and sweet red bell peppers, all encased in buttery puff pastry. The parcels are baked to a perfectly crisp, golden brown, creating a delicate shell that locks in all the juicy flavors. Ready in under an hour, this elegant yet easy dish is perfect for impressing guests or treating yourself to a gourmet-style meal. Serve these savory bundles with a fresh salad or roasted vegetables for a perfectly balanced dinner. Whether you're looking for a creative chicken dish or love the versatility of puff pastry recipes, these Chicken Parcels are guaranteed to delight!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 sheets Puff pastry sheets
- 100 grams Cream cheese
- 50 grams Baby spinach leaves
- 0.5 pieces Red bell pepper, diced
- 1 piece Egg, beaten (for egg wash)
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1 minute.
Add the diced red bell pepper and cook for 2-3 minutes until slightly softened. Stir in the baby spinach and cook until just wilted. Add a pinch of salt and pepper, then remove from heat.
Season the chicken breasts with salt and black pepper on both sides. In the same skillet, sear the chicken for 2 minutes per side until lightly browned but not fully cooked. Remove from heat and set aside.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into a square large enough to fully enclose a chicken breast.
Spread 50 grams of cream cheese onto the center of each pastry square. Top the cream cheese with half of the spinach and pepper mixture for each parcel.
Place a seared chicken breast on top of the filling. Fold the corners of the pastry over the chicken to create a neat parcel. Press the edges to seal tightly.
Place the parcels seam-side down on the prepared baking sheet. Brush the tops with beaten egg using a pastry brush.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed. Ensure the chicken reaches an internal temperature of 75°C (165°F).
Remove from the oven and let rest for 5 minutes before serving. Enjoy your delicious chicken parcels!
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
