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, melted, left to cool
  • 2 dl water
  • Filling
  • 300 g Brussels sprouts
  • salted water, boiling
  • clarified butter for frying
  • 1 tbsp acacia honey
  • 2 tbsp coarse-grain mustard
  • 4 chicken breasts, cut in half lengthwise
  • 0.25 tsp salt
  • a little pepper
  • 2 slices ham, cut in half crosswise
  • 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. Add the butter and water and knead to form a soft dough. Cover and leave to rise for approx. 1 hr. until doubled in size.
  • Filling

    Cook the Brussels sprouts in salted water for approx. 10 mins. until almost soft, drain and cut in half. Heat the clarified butter in a non-stick frying pan. Brown the chicken all over for approx. 2 mins., remove and allow to cool slightly. Combine the mustard, honey, salt and pepper. Coat the chicken in the mixture. Combine the quark and Mascarpone, season.
  • To shape

    Roll out the dough on a lightly floured surface (approx. 30 x 50 cm). Cut a 5 cm strip from one of the narrow edges for decoration, cover with a damp cloth. Divide the remaining dough into quarters. Place the ham in the centre of the pieces of dough. Spread half of the quark mixture on top. Place 2 chicken halves on each. Arrange the sprouts on top and spoon over the remaining quark. Brush the edges of the dough with a little water. Fold the two shorter edges over the filling and press down. Press firmly on the two side openings, folding under if necessary. Cut the reserved pastry dough into strips and use these to decorate the parcels, then place on a tray lined with baking paper. Brush the chicken parcels with egg.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 200°C.
  • Serve with:

    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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