Chicken And Spinach Parcels
|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|
1.Place chicken breasts between two sheets of plastic food wrap and pound lightly to flatten.
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.