Bettys Mediterranean Chicken Parcels Recipes

MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• In small bowl or measuring cup, mix marinade ingredients.
• In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
• Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

GRILLED MEDITERRANEAN CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Mix cheese, lemon peel and oregano. Place 1 chicken breast, 3 tomato slices, 1/4 cup onion and 5 olives on center of each sheet. Spoon 1/4 of the cheese mixture over chicken and vegetables on each sheet.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

MEDITERRANEAN CHICKEN PARCELS

Steps:

• Cut four pieces of foil about 10 in square. Brush the squares with the oil and set aside until needed.
• With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
• Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper. Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
• Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
• Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
• To serve, unwrap each foil parcel and serve with rice or pasta.

MEDITERRANEAN CHICKEN BAKE

Steps:

• Heat oven to 400°F. Spray 3-quart glass casserole with cooking spray. In 12-inch nonstick skillet, cook chicken over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in onion, zucchini, pasta and water. Cook 5 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tomatoes, pasta sauce, cheese and Italian seasoning. Spoon mixture into casserole. Brush top of each of phyllo sheet with melted butter. Crumple each phyllo sheet and place on top of chicken mixture in casserole. (See photo for example on how to cover top of chicken mixture.)
• Bake uncovered 20 to 30 minutes or until phyllo is golden brown.

EASY MEDITERRANEAN CHICKEN

Steps:

• Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
• In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
• Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.

CHICKEN PARCELS

Steps:

• Preheat oven to 190°C.
• Mix together garlic, chopped sage, mustard, honey, lemon juice and soy sauce. Season with salt and pepper to taste.
• Place each chicken breast on foil and drizzle with lemon mixture, top with a piece of sage, and piece of lemon.
• Fold foil to enclose chicken and make parcels.
• Place in a roasting pan and cook for 25 minutes or until cooked through.
• Open chicken parcels, remove sage and lemon and serve, drizzled with sauce.

MEDITERRANEAN CHICKEN SANDWICHES

Steps:

• In small bowl, mix dressing ingredients until well blended. Spread about 1 teaspoon dressing on each slice of bread.
• Top 4 slices of bread evenly with spinach, chicken, cucumber and onion. Cover each with second slice of bread, dressing side down. Wrap each sandwich securely with foil or plastic wrap; take with you for an on-the-go dinner.

BETTY'S MEDITERRANEAN CHICKEN PARCELS

Steps:

• 1. In a heavy based fry pan cook the chicken in the oil so the are completely cooked - about 5-6 minutes each side depending on how thick your chicken is. Set aside to cool a bit.
• 2. In the same pan, Add the tomatoes and peppers and cook for a full 3 minutes. Add the garlic, olives and oregano and stir until the garlic is fragrant. Add salt and pepper is desired.
• 3. Grab two filo sheets, top one end with a cooked chicken piece and then top with 2 dessertspoons of tomato sauce. Carefully fold the filo to make a neat parcel. Repeat with all the chicken and tomato sauce. If making these for later - pop on a large plate and cover well and place in the fridge until needed.
• 4. Place the chicken parcels on a large baking try and brush liberally with the melted butter. Bake in a 180oC (365oF) oven for 20-25 minutes.