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Chicken, Carrot And Leek Parcels

These intriguing parcels may sound a bit fiddly for everyday eating, but actually they take very little time, and you can freeze them ready to cook from frozen when needed.

Image of Chicken, Carrot And Leek Parcels

4 chicken fillets or skinless, boneless breast portions
2 small leeks, sliced
2 carrots, grated
2 stoned black olives, chopped
1 garlic clove, crushed
4 anchovy fillets, halved lengthways
Salt and black pepper
Black olives and herb sprigs, to garnish


Serves: 4


Preheat the oven to 200°C/400°F/Gas 6. Season the chicken well.

Cut out four sheets of lightly greased greaseproof paper about 23cm/9in square. Divide the leeks equally among them. Put a piece of chicken on top of each.

Mix the carrots, olives and garlic together. Season lightly and place on top of the chicken portions. Top each with two of the anchovy fillets.

Carefully wrap up each parcel, making sure the paper folds are sealed. Bake the parcels for 20 minutes and serve hot, in the paper, garnished with black olives and herb sprigs.

COOK'S TIP:- Skinless, boneless chicken is low in fat and is an excellent source of protein. Small, skinless turkey breast fillets also work well in this recipe and make a tasty change.

NUTRITION NOTES Per portion:- Energy 154Kcals/651kj, Fat 2.37g, Saturated Fat 0.45g, Cholesterol 78.75mg, Fibre 2.1g

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