Chicken Parcels by Ari

CHICKEN PARCELS

INGREDIENTS:

2 chicken breasts

400gr mushrooms

1 spoon of breadcrumbs

1 spoon of grated parmesan chees

1 glass of white whine

garlic

parsley

The juice of 2 lemons

Olive oil

Salt & pepper

PREPARATION:

With a very sharp knife cut the chicken brests in half in order to create a ‘pocket’

In a container mix a bit of olive oil with the juice of one lemon and add some salt & pepper

Place the chicken breasts in the container with the mixture and leave them to marinate for 30 minutes

In the meantime slice the mushrooms and pan fried them with some oil and garlic

When cooked leave to cool down and then place them in afood processor with the parsley, the bread crumbs, the parmesan cheese and a little bit of oil (season if needed)

If you don’t have a food processor make sure you slice/chop the mushrooms very thinly so that it’s easy to mix them with the other ingredients

Remove the chicken breasts from the container and start to fill them up with the mushroom mixture (make sure you don’t fill them too much otherwise during cooking the meat could break – disaster!!)

When the ‘pocket’ is full close the open side by using toothpicks

In a large pan heat some oil and when hot place the chicken parcels and gently sizzle them on each side

Add the white wine, lower the flame/heat and put the lid on top

Cook for 30-40 minutes turning the parcels every now and then

If the cooking juice gets too dry add some water – keep the parcels moist

When cooked remove from the pan and leave to rest for 5 minutes

PRESENTATION:

This dish can be served hot or cold

Slice the chicken breasts and place them on a plate

Chop the parsley very thinly and mix it with the juice of a lemon and some olive oil and drizzle on top of the meat

I decided to serve my dish on a bed of Wild Mushroom Bulgar Wheat