Chicken Parcels

Total time: 2hr
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 801 Kcal, 56g Protein, 73g Carbohydrates, 29g Fat


  • Dough
  • 0.5 tsp. salt
  • 20 g dried fried onions
  • 0.5 cube yeast (approx. 20 g), finely crumbled
  • 350 g white flour
  • 50 g butter, liquid, left to cool
  • 2 dl Water
  • Filling
  • 300 g brussels sprouts
  • saltwater, boiling
  • clarified butter to fry
  • 1 tbsp. acacia honey
  • 2 tbsp. coarse-grain mustard
  • 4 chicken breasts, cut in half lengthways
  • 0.25 tsp. salt
  • a little pepper
  • 2 slices ham, cut across in half
  • 150 g 3/4-fat quark
  • 3 tbsp. mascarpone
  • 1 egg yolk, thinned

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  • Dough

    Mix the flour, salt, onions and yeast in a bowl. Pour in the butter and water and knead to a soft dough. Cover and leave to rise for approx. 1 hour until double in size.
  • Filling

    Cook the Brussels sprouts in salted water for approx. 10 mins. until almost soft, drain and halve. Heat the clarified butter in a non-stick frying pan. Brown the chicken on all sides for approx. 2 mins., remove and leave to cool slightly. Stir together the mustard, honey, salt and pepper. Coat the chicken in the mixture. Combine the quark and Mascarpone, season.
  • Formen

    Sprinkle a little flour on the work surface and roll out the dough (approx. 30 x 50 cm). To decorate, cut away a strip of approx. 5 cm on one of the short edges and cover with a damp cloth. Quarter the remaining dough. Place the ham in the centre of the sections of dough. Spread with half the quark mixture. Place 2 chicken halves on each. Scatter over the sprouts and top with the remaining quark. Coat the edges of the pastry dough with a little water. Fold the two shorter edges over the filling and press down. Press firmly on the two side openings, folding underneath if necessary. Cut the reserved pastry dough into strips and use these to decorate the parcels, then place on a tray lined with baking parchment. Coat the chicken parcels with egg.
  • Oven Bake

    Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.
  • Dazu passt:

    Fine Food Pesto Genovese D.O.P

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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