The working title of this recipe was Horseradish-Cream-Chicken-Wrapped-In-Collard-Green-Leaves, but you can see why that didn’t take.
It took almost as long to name the recipe as it did to eat it (though it should be noted I’m a lightning fast eater..seriously, lightning).
But for a seemingly complicated recipe, it’s actually kind of easy.
You just get some chicken breasts, stuff them with a horseradish and cream cheese sauce, wrap them in collard green leaves and hey presto, a delicious meal that seems fancy but isn’t (those are my favourites).
For extra points, make the sauce ahead of time and let it sit for a few hours in the fridge.
I didn’t perform a double blind study or anything but I suspect this sitting and waiting helps the flavours mingle and improves the taste.
Don’t be scared by the fact there’s horseradish in there. It’s actually very subtle and I cannot describe the joy of cutting into your chicken and finding a parcel of horseradish-scented, cheesey goo waiting for you.
It’s like Christmas…if Santa were a chef and presents were poultry.
Ok, ok, it’s nothing like Christmas but similies aren’t my thing.
Horseradish Cream Chicken Parcels (serves 2)
- 2 large, boneless, skinless chicken breasts
- 2 large collard green leaves
- 4 oz cream cheese, softened beforehand at room temp
- 4 tsps grated horseradish
- 1 tsp yellow mustard
- 1/2 tsp sea salt
- Whisk together the mustard, cream cheese, horseradish and sea salt. Put into the fridge to chill until needed.
- Butterfly each chicken breast ie carefully make a horizontal slit in each and then peel the two sides back along the seam (like opening a book).
- Place about 2 tbsps of horseradish sauce in the centre and roll the flap over to seal it inside. Season the chicken.
- De-stem the collard green leaves then blanch them by dipping them briefly in boiling water and then transferring them to a bowl of icy cold water to stop the cooking.
- Once cold, wrap a leaf around each chicken breast. Lay them, seam side down in a baking dish and bake at 375 for 30-35 minutes.
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