Monday, January 17, 2011
Bless you neopolitan chicken parcels with rocket and red onion salad
Having never made chicken parcels before, or many rolled meat recipes at all, I was quite proud when serving up these neopolitan chicken parcels with rocket and red onion salad to my brother and husband. They had spent most of the day putting up new guttering on the roof while I was indoors doing all manner of good wifey things (read: cooking, cleaning and research... of the internet variety...sshhh). So there I was thinking I had done my duty for the day and could sit down smugly and eat my meal.
Alas, my brother appeared to be having a nasty reaction to something. His hayfever worsened almost as soon as he started his meal. Tears streamed down his face and he had to excuse himself from the table to sneeze and get more tissues. Bless you, bless you. I realised it was the red onion and offered to remove it from his plate. I felt like a very bad sister not knowing that my little brother didn't like onion. He assured me he does like it but it hasn't been agreeing with him lately because of his bad hayfever. How crazy and amusing. We had to have a laugh. To think I had halved the quantity of red onion as we are not big consumers of it in this house!
All the rain and humidity in recent months and the high pollen counts that follow have resulted in hayfever, asthma and respiratory problems for many. So it's not just my little brother and it's not my cooking either (phew!). Despite the dramatic start to our meal, we all enjoyed the tasty chicken parcels and two of us enjoyed most of the salad. That onion was really out of favour by then and much of it remained on our plates destined for disposal.
Neopolitan chicken parcels with rocket and red onion salad
4 single chicken breast fillets (680g)
8 large fresh basil leaves
8 drained marinated artichoke heart quarters (100g)
2/3 cup (100g) semi-dried tomatoes
150g bocconcini cheese, sliced thinly
Rocket and red onion salad
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
100g baby rocket leaves
½ cup loosely packed fresh basil leaves
1 medium red onion (170g), sliced thinly (reduce or omit this quantity according to taste and allergies!)
1 tablespoon drained baby capers, rinsed
1. Using meat mallet, gently pound one chicken fillet between sheets of plastic wrap until 1cm in thickness. I had to improvise with a plastic mallet and rolling pin! Place two of the large basil leaves on one side of chicken fillet; top leaves with two artichoke heart quarters, a quarter of the tomato and a quarter of the cheese. Fold chicken fillet over filling; tie with kitchen string to enclose securely. Repeat process with remaining chicken fillets, basil, artichoke, tomato and cheese.
2. Cook chicken parcels, uncovered, on heated oiled grill plate (or grill or barbecue) until browned both sides. Cover parcels with a flameproof lid or foil; cook about 15 minutes or until chicken is cooked through.
3. Meanwhile, make rocket and red onion salad. Serve chicken parcels with salad.
Rocket and red onion salad
Whisk oil, juice and mustard in large bowl. Add remaining ingredients; toss gently to combine
Source: Low-carb, low-fat by the Australian Women’s Weekly