Chicken Parcel
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1 shallot (or 1/4 red onion)
  • 3 garlic cloves
  • large handful fresh flat leaf parsley
  • 1/2tsp lemon juice
  • 150g unsalted butter (softened – see note)
  • 1tsp salt
  • 1/4tsp black pepper
  • 4 skinless boneless chicken breasts
  • 4 sheets of puff pastry (defrosted)
  • 1 egg
  1. Peel the shallot and the garlic and place them in a food processor along with the parsley. Whizz until you have quite a finely chopped mixture.
  2. Add in the lemon juice, butter, salt and pepper, then whizz well to combine. (If you forget to soften the butter then this will still work but you will need to leave it to whizz for a longer time.
  3. Use a spoon to roughly divide the butter into 4 parts and set aside.
  4. Line a baking tray with cooking paper and pre-heat the oven to 200ÂșC
  5. Take each chicken breast and cut off the thinner pointed end, to create a sort of square shape of chicken (see pictures below) Refrigerate/freeze these pieces for another dish (I have a few suggestions above)
  6. Lay a sheet of puff pastry out on the chopping board. I find it easiest if I keep it sat on the plastic that is used to divide them.
  7. Place a chicken square in the centre of the pastry. Lightly salt and pepper the chicken. Spoon over a part of the butter mixture and then gather up the pastry to enclose the chicken and create a pouch. Gently squeeze the pastry closed.
  8. Carefully slide the chicken parcel onto a prepared baking sheet.
  9. Repeat with the remaining chicken pieces.
  10. Crack the egg into the bowl you used for the butter and whisk with a fork.
  11. Brush the parcels with egg wash and then bake for 25-30 minutes until golden brown.
Recipe Notes

*I use unsalted butter here and then add salt as the salt content of salt butter does vary.

*Ideally you want the butter to be soft. (‘push a finger into it without any resistance’ soft) If you forget don’t be tempted to use the microwave.

Adapted From: Sprinkles and Sprouts