Stuffed Chicken Parcels On A Bed Of Spinach Recipe

Name: Stuffed Chicken Parcels On A Bed Of Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, with fat removed; 1 cup dry white wine; 2 tablespoons soy sauce; 1/2 teaspoon dried thyme; 10 large fresh basil leaves; 4 ounces dried apricots; 4 ounces shiitake mushrooms; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons butter; 450 g spinach; 1 teaspoon honey; 1 teaspoon lemon juice; 1 teaspoon cornstarch (cornflour); 1 teaspoon melted butter (for basting)

Servings: persons

4 chicken breasts, with fat removed
1 cup dry white wine
2 tablespoons soy sauce
1/2 teaspoon dried thyme
10 large fresh basil leaves
4 ounces dried apricots
4 ounces shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
450 g spinach
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon cornstarch (cornflour)
1 teaspoon melted butter (for basting)

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

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 chicken breasts, with fat removed, 1 cup dry white wine, 2 tablespoons soy sauce, 1/2 teaspoon dried thyme, and more.

Yes, Stuffed Chicken Parcels On A Bed Of Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Parcels On A Bed Of Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions