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View more "Main Dishes" recipes Mouth-Watering Chicken Bundles Recipe

Mouth-Watering Chicken Bundles

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 tbsp (15 mL) butter
Half small onion, finely chopped
1 garlic clove, minced
2 thin slices prosciutto, chopped
1/2 tsp (2 mL) chopped fresh thyme
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) 35 % cream
1/2 tsp (2 mL) grated lemon rind
Salt and freshly ground pepper, to taste
16 leaves fresh spinach, trimmed
8 boneless skinless chicken thighs
1 small carrot, grated
2 green onions, thinly sliced
8 cherry tomatoes, halved
4 sprigs fresh thyme

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/mouth-watering-chicken-bundles?source=calendar
Mouth-Watering Chicken Bundles true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 25 mins
  • Cooking Time 25 mins
  • Yields 4 servings

An impressive presentation, yet easy to do. The wonderful light and creamy sauce drapes the moist tender chicken and vegetables with flavour. - Christine Cushing

  • Course Main Dishes
  • Prep. Time 25 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2004 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 tbsp (15 mL) butter
Half small onion, finely chopped
1 garlic clove, minced
2 thin slices prosciutto, chopped
1/2 tsp (2 mL) chopped fresh thyme
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) 35 % cream
1/2 tsp (2 mL) grated lemon rind
Salt and freshly ground pepper, to taste
16 leaves fresh spinach, trimmed
8 boneless skinless chicken thighs
1 small carrot, grated
2 green onions, thinly sliced
8 cherry tomatoes, halved
4 sprigs fresh thyme

Preparation

Preheat oven to 375 °F (190 °C). Cut parchment paper or foil to make four 16 x 12 inch (40 x 30 cm) rectangles; set aside.

In saucepan, melt butter over medium heat; cook onion, garlic, prosciutto and thyme, stirring, for about 5 min or until onion is softened. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in cream and bring to boil, stirring constantly. Boil gently, stirring often, until reduced by about one-third and sauce is thick. Stir in lemon rind, salt and pepper; set aside and let cool slightly.

Place 4 leaves of spinach in centre of each piece of parchment, overlapping as necessary to make a 4-inch (10 cm) square. Lay out 2 chicken thighs flat, on top of each square of spinach. Sprinkle each evenly with carrot and green onion, then tomatoes. Pour sauce evenly over chicken and vegetables. Top with thyme sprigs. Fold up parchment into package, tucking ends underneath. Place packages in single layer on rimmed baking sheet.

Bake for about 25 min or until packages are puffed. Carefully open one package to make sure chicken is no longer pink inside. Refold and continue cooking if necessary. Place packages on serving plate and open to serve.

Serve roasted red potatoes or rice pilaf on the side.

Tips

To fold packages, take each short end of parchment or foil and bring up to meet in centre over filling, fold together several times to enclose filling, leaving a little space for expansion. Take corners of one end; fold into centre on an angle to make a point (like a present) and tuck underneath (for foil, take point and roll in to centre, pinching edges to seal). Repeat with the other end.

116 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2004 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2004 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 431 Calories
Protein: 28 g
Carbohydrate: 10 g
Fat: 31 g
Fibre: 2.7 g
Sodium: 376 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 136 mg
Vitamin A: 91 %
Niacin: 56 %
Folate: 36 %
Zinc: 36 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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