Chicken wraps with lemon and herb sauce

Ideas
4 servings Prep: 10 mins, Cooking: 30 mins
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By Food24 November 03 2009
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Ingredients (13)

4.00 chicken breast fillets
25.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
30.00 ml lemon juice
5.00 ml lemon — zest only
15.00 ml fresh thyme — chopped
15.00 ml fresh parsley — chopped
400.00 g puff pastry
1.00 eggs — lightly beaten
SAUCE
1.00 stock cube — chicken
5.00 ml Worcestershire sauce
5.00 ml cornflour
2.00 ml sugar
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Method:

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.



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