Sunday, November 27, 2022
Nov. 27, 2022

Linkedin Pinterest

Natural flavors sealed in tasty chicken parcels

By
Published:

Chicken topped with vegetables and dill is cooked in a parcel. The natural flavor is sealed into the parcel. The chicken is succulent, and the vegetables cooked just right. The secret is to make sure your oven is at temperature when adding the parcels.

Helpful Hints:

  • A quick way to chop dill and parsley is to snip the leaves with a scissors.
  • A quick way to defrost the onion and green peppers, place them in a sieve and run hot tap water over them. Squeeze out extra liquid.

Dilled Chicken Parcels

Makes 2 servings. Recipe by Linda Gassenheimer.

2 circles of aluminum foil or parchment paper about 12 inches in diameter

2 teaspoons olive oil

3/4 pound thinly sliced boneless, skinless chicken cutlets (1/4-inch thick)

2 tablespoons snipped fresh dill or 2 teaspoons dried dill

Salt and freshly ground black pepper

1 cup frozen diced onion, defrosted

1 cup frozen diced green peppers, defrosted

11/4 cups thinly sliced portobello mushrooms

1/4 cup dry white wine

Preheat oven to 450 degrees. Spray one half of each paper or foil circle with olive oil spray. Divide the chicken in half and place each half on the oiled part of the circle. Sprinkle one tablespoon of fresh dill over each chicken piece along with salt and pepper to taste. Spoon the onion, green pepper and mushrooms on top. Spoon 2 tablespoons wine into each parcel. Close the parcels folding the empty half over the half that contains the chicken and seal the edges. If using foil, bend the edges over and press together. If using parchment paper, fold the edges together and then fold them around the semi-circle overlapping the previous fold as you go. Place on a baking tray and bake 15 minutes. A meat thermometer should read 165 degrees. To serve: Place each parcel on an individual plate and open it at the table. Or lift the chicken and vegetables onto each plate and pour the sauce over them.

Per serving: 310 calories, 9 g fat, 1.5 g saturated fat, 4.5 g monounsaturated fat, 125 mg cholesterol, 41 g protein, 10 g carbohydrates, 3 g dietary fiber, 5 g sugars, 95 mg sodium, 920 mg potassium, 430 mg phosphorus.

Parsley Rice

Makes 2 servings. Recipe by Linda Gassenheimer

1 package microwaveable brown rice to make 11/2 cups cooked rice

1/4 cup chopped parsley

2 teaspoons olive oil

Salt and freshly ground black pepper

Cook rice according to package instructions. Measure 11/2 cups and set aside the remaining rice for another dinner. Add the parsley, olive oil, and salt and pepper to taste. Makes 2 servings.

Per serving: 210 calories, 6 g fat, 1 g saturated fat, 4.5 g monounsaturated fat, 0 mg cholesterol, 4.1 g protein, 34 g carbohydrates, 3 g dietary fiber, 0.6 g sugars, 10 mg sodium, 105 mg potassium, 125 mg phosphorus.

Support local journalism

Your tax-deductible donation to The Columbian’s Community Funded Journalism program will contribute to better local reporting on key issues, including homelessness, housing, transportation and the environment. Reporters will focus on narrative, investigative and data-driven storytelling.

Local journalism needs your help. It’s an essential part of a healthy community and a healthy democracy.

Community Funded Journalism logo
Loading...