Horseradish Cream Chicken Parcels

Added on June 8th, 2012 by our friend from http://www.thingsmybellylikes.com

Cooking Steps

Whisk together the mustard, cream cheese, horseradish and sea salt. Put into the fridge to chill until needed.
Butterfly each chicken breast ie carefully make a horizontal slit in each and then peel the two sides back along the seam (like opening a book).
Place about 2 tbsps of horseradish sauce in the centre and roll the flap over to seal it inside. Season the chicken.
De-stem the collard green leaves then blanch them by dipping them briefly in boiling water and then transferring them to a bowl of icy cold water to stop the cooking.
Once cold, wrap a leaf around each chicken breast. Lay them, seam side down in a baking dish and bake at 375 for 30-35 minutes.

Serves 2
30 minutes
This is a Recipe

Ingredients

  • 2 large, boneless, skinless chicken breasts
  • 1 large collard green leaves
  • 4 oz cream cheese, softened
  • 4 tsp fresh grated horseradish
  • 1 tsp yellow mustard
  • 1/2 tsp sea salt
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3 Responses to “Horseradish Cream Chicken Parcels”

  1. [...] blogs and sites on the web!Horseradish Cream Chicken Parcels Fast Paleo / Posted on: June 08, 2012Fast Paleo – Whisk together the mustard, cream cheese, horseradish and sea salt. Put into the fridge to [...]

    Horseradish Cream Chicken Parcels | Paleo Digest, on June 8th, 2012
  2. threehorse

    I can’t wait to try this and let yu know my thoughts!

    threehorse, on June 10th, 2012

  3. Fantastic dish! I needed to cover the dish in the oven to keep from drying out the greens. Freezes very well too

    xbyron, on November 8th, 2012

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