Horseradish Cream Chicken Parcels

Source: thingsmybellylikes.com
Course: Lunch
Preperation time: 10min
Cooking Time: 35min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Ounce(s) Cream Cheese 4 4 2 2 16 16 167 167
1 Tablespoon Mustard 0 0 0 0 0 0 5 5
2 Large(s) Chicken Breast 53 53 0 0 6 6 284 284
2 Large(s) Collard Green Leaves 1 1 2 2 0 0 13 13
4 Teaspoon(s) Horseradish, Grated 0 0 1 1 0 0 5 5
1/2 Tablespoon Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 59 6 23 474
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Instructions

  1. Whisk together the mustard, cream cheese, horseradish and sea salt. Put into the fridge to chill until needed.
  2. 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).
  3. 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.
  4. 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.
Visit thingsmybellylikes.com for the full instructions.

Notes


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