NAKED CHICKEN, LEMON AND FENNEL PARCELS

These little parcels are packed full of flavour and look pretty impressive on the plate (although super easy to make) We won’t tell anyone how simple these are to make if you don’t….!  For a bit of a change from the usual Christmas roasties and sprouts, serve up with some roasted veg and rice.

Naked Chicken, Lemon and Fennel Parcels

Serves 6
Preparation time 20 mins
Cooking time 25 minutes

Ingredients

2 packs HECK Naked Chicken

2 bulbs fennel

½ tbsp olive oil

1 tbsp balsamic vinegar

Zest and juice of a lemon

12 slices parma ham

Jar of roasted red peppers

Steps

First of all, chop the fennel into small chunks and pop into a roasting tray with the olive oil and balsamic vinegar.  Roast in the oven at 180°C for 15 mins until soft, moving around the tray half way through cooking to prevent the fennel sticking.

Once the fennel has cooled for a few minutes, mix with the lemon zest and juice and the Naked chicken sausages so that everything is really well combined.  Use your hands!

Line a non-stick or silicon muffin tin (use one where the holes are deep and a good diameter) with the parma ham slices then pop a layer of the chicken mix in the bottom of each parcel.  Cut the peppers in half and place a slice on top of each chicken layer, then fill up the parcels with the remaining chicken, folding the ham over to finish.

Cover the muffin tray with a piece of foil but don’t tuck it in tight as you don’t want the parcels to stick to the foil!  Bake in the oven at 170°C for about 20 minutes until the chicken is cooked through.  Carefully turn the parcels out and serve with a fresh tomato salsa and whatever else you fancy….

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