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For a parcel that packs a punch, marinate chicken in chilli and citrussy lemongrass.
Preparation Time 15 - 45 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
5 French shallots, peeled, thinly sliced
1 stem lemongrass, pale section only, trimmed, thinly sliced
2 long fresh green chillies, thinly sliced
2 garlic cloves, peeled
4 macadamia nuts
1/2 tsp ground turmeric
1 tsp sea salt flakes
2 (about 300g each) chicken breast fillets, cut into 2cm pieces
400g green round beans, trimmed
4 thin slices of lime
8 sprigs small fresh basil leaves
Steamed rice, to serve
Process shallot, lemongrass, chilli, garlic, macadamia nuts, turmeric and salt in a food processor until a paste forms. Transfer to a bowl. Add chicken. Toss to coat. Cover. Place in fridge for 30 minutes to marinate.
Preheat oven to 220°C. Cut four 50cm lengths of non-stick baking paper. Divide beans among sheets of paper. Top with chicken mixture, lime and half the basil. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place parcels on a baking tray. Bake for 20 minutes or until chicken is cooked through.
Divide parcels among serving plates. Open and top with remaining basil. Serve with rice.
Cook's tips: To speed things up on a weeknight, prepare the paste a day in advance and marinate the chicken overnight.
Try this with firm white fish fillets, too. Simply bake for 12-15 minutes or until the fish flakes easily when tested with a fork.
Australian Good Taste - March 2012, Page 45
Recipe by Michelle Southan
More Chicken Pie Recipes:
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Chicken & leek pie
Hurry Up Chicken Pot Pie
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