Recipes

CHICKEN & CABBAGE PARCELS

Chicken & Cabbage Parcels Stuffed with Boursin Cheese & Ham

Serves 4 People

INGREDIENTS

2 chicken breasts - cut in half lengthways and then in half lengthways again to give 8 long pieces of chicken

1/2 pack of Boursin cheese (or any other soft, herby cheese)

4 slices of ham

1 large Savoy cabbage

450g new potatoes Seasonal fresh vegetables of your choice

Method

Begin by cutting the leaves off the Savoy cabbage at the stalk and rinse well. Steam for 3 minutes - we've used the Prestige Speciality Multi Steamer (SSP £60.00). Remove from the pan, run under cold water until completely cold - this will help blanch in the colour - and then gently dry in a tea towel.

 

Next, take the pieces of chicken breast, place between two pieces of cling film and gently flatten with the bottom of a saucepan. You want them to be thin, but be careful not to use too much force otherwise you will make holes in them. Spread the Boursin cheese on to four slices of chicken and then use the other four pieces to make a sandwich. Wrap each sandwich in the ham and then in the cabbage leaves.

 

Make sure all of the edges are neatly tucked in and then secure with a couple of cocktail sticks. Fill the bottom of your steamer with water, add the new potatoes and place on the heat. Position the first steamer pan, place your chicken inside, put the lid on and leave to steam. After 20 minutes remove the potatoes from the water with a draining spoon and keep warm in a bowl under some foil with a little butter.

 

Place the chicken back on top and then add the second steamer layer, with the vegetables inside. Replace the lid and steam for a further 5 minutes. Remove the chicken (check that it is cooked by making a small cut in the top - if it is pink cook for a further 5 minutes, or until it’s cooked through). Take out the cocktail sticks, then serve with the vegetables and potatoes.