Chicken wraps with lemon and herb sauce

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 10 min + marinating

Ingredients

  • 4
    chicken breast fillets
  • 25
    ml
    olive oil
  • 1
    clove garlic, crushed
  • 30
    ml
    lemon juice
  • 5
    ml
    grated lemon zest
  • 15
    ml
    freshly chopped thyme
  • 15
    ml
    freshly chopped parsley
  • 400
    g
    ready made puff pastry
  • 1
    egg, lightly beaten
  • SAUCE
  • 1
    chicken stock cube
  • 5
    ml
    Worcestershire sauce
  • 5
    ml
    cornflour
  • 2
    ml
    sugar
 

Method

20-30 min
 
Preheat oven to 180 ºC. Mix olive oil and garlic with half the lemon juice, zest and herbs. Add chicken fillets and marinate for 15 minutes. Remove from marinade and shake off excess liquid. Unroll pastry and cut four 20 x 15 cm rectangles. Wrap pastry around each chicken fillet. Place on a greased baking tray with the pastry join underneath. Brush with egg and bake in the oven for 20-30 minutes. Meanwhile, prepare the sauce: Heat 300 ml water in a saucepan. Add stock cube and Worcestershire sauce and bring to the boil. Boil for 2 minutes, then reduce heat to simmer. Mix cornflour with a little cold water and stir into the hot stock. Stir until thickened. Add remaining herbs, lemon juice and zest, sugar and seasoning to taste. Serve drizzled over chicken parcels. Serves 4.
 

Read more on: poultry
 

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