it’s a little parcel of tasty-ness

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.

weird and knobbly horseradish

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.

kitchen chaos

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.

Creamy cheesy deliciousness inside

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

1. Whisk together the mustard, cream cheese, horseradish and sea salt. Put into the fridge to chill until needed.
2. 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).
   

   make sure you get your blob roughly along the seam

3. Place about 2 tbsps of horseradish sauce in the centre and roll the flap over to seal it inside. Season the chicken.
   

   please excuse my chicken-goo covered thumb

4. 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.
5. 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.

Like this? You might also like:

• Parmesan and Mushroom Stuffed Chicken Breast
• Walnut & Rosemary Crusted Chicken
• Lemon Thyme Chicken