Herbed Chicken & Cream Cheese Pastry Parcels

In one of my last posts I was talking about this adorable guy I have been with for 7 years and am still dating.
He's my husband. Yep! Still dating. I'm going to shut up now because I hear that talking openly about your relationship (at least on social media) is an unlikable trait. Strange, I always like hearing about everyone else's relationships! Anyway, I wanted to share our date night dinner with you because this meal hits the list of favourites in this house. Luke brought home a gift for me one day, the most beautifully bound Italian cookbook called Limoncello and Linenwater. It's filled with nostalgia--old black and white photos, quotes from old Italian mamas and old fashioned good housekeeping advice. It's loaded with delightful Italian recipes that make the reader salivate.
The first recipe we both picked out of the book to create was for these delicious herbed chicken and cream cheese pastry parcels.

Encased in a golden envelope of pastry lies a tender chicken breast, marinating as it cooks in cream cheese, fresh rosemary, sage and thyme.

 The smell wafting out of the oven is sensational and the taste utterly enveloping of the senses. Due to its style of cooking in this herby, cheesy sauce, the chicken breast remains moist and tender, and the texture contrast is lovely.
Apologies for the flash photography-that's the trouble with cooking at the end of the day!

 Herbed Chicken & Cream Cheese Pastry Parcels (Adapted from Limoncello and Linenwater by Tessa Kiros pg. 173)

2 x small chicken breast fillets
3 heaped tbsp cream cheese
4 large tyme sprigs
4 large sage leaves
1 small rosemary branch
salt to taste
1 sheet of frozen puff pastry
1 egg, beaten

Preheat the oven to 200C (400F).
Remove the pastry from the freezer to thaw.
Meanwhile, pan fry the chicken on medium heat for a few minutes on each side until the exterior is nicely golden.  Strip the leaves off the herbs and chop finely (you should end up with 2 tbsp of herbs in total).
In a small bowl, combine the cream cheese with the herbs, and season with salt.
Cut the pastry down the middle so that there are two even rectangles. Lather both parts of the pastry with half of the cream cheese mixtire. Lay each peice of chicken on each peice of pastry. Use the remaining cream cheese mixture to spread over each chicken breast. Fold the pastry up over the sides of each breast, making sure to overlap some of the pastry so that it holds together over the majority of the breast. (It's ok to have a small gap at the top where the pastry doesnt cover the meat.) Brush a little of the beaten egg over the pastry and discard the remainder.
Cook the parcels for 25-30 minutes, or until the pastry has puffed up and is glossy and golden. Remove from oven and rest for 10 minutes before serving.
Serves 2

NOTES: The cream cheese can be substituted for sour cream or mascapone.

Crumbed Parmesan Zucchini Fries

I don't follow fads. I pride myself on not following them. For example, when adding bacon to every dessert became popular in the cooking blogosphere, I did not go there.
When everyone had their cake-pop faze, I refused to go there too. Regardless of how pretty some people made them. I think people can get totally carried away on the waves of what's popular without thinking.
But I have been meaning for a long time to make zucchini fries. That's one craze I cant resist, and when I saw them featured on Chelsy's blog, Magnia, I knew I was about to taste those lovely, crumbed vegetable sticks. I know that doesn't particularly sound appetizing, but they make great vegetarian appetizers, or a delicious, meatless side to your Lenten dinner plate.
And we're sneaking veggies in here.
In a very delicious way.
I was delighted to discover through my designated Secret Recipe Club reveal blog, that magnia means eat in Italian. I'm a total sucker for Italian food, and Chelsy's blog is packed with yummy recipes that show off that gorgeous culture.
Seriously, if I were ever to travel the world, I'd go directly to Italy and do a culinary tour and put on at least 20kg just from taste testing. It would be heaven.
There has been a request or two in the past few months for some Italian foods to be featured here--so, you have your wish in these crunchy on the outside, soft in the inside Crumbed Parmesan Zucchini Fries. Actually, they're not even fries, because they're baked, so I suppose that title is a little misleading.
Chelsy's recipe had pecan meal instead of bread crumbs, but I found myself nut-less, and hence I omitted the nut for bread.
I also made my own Italian Seasoning, because I'm not Italian enough to have it kept in my pantry. Shame on me! Luckily the home made Italian Seasoning has been a hit since I made it, and will certainly become a staple in this house. Home made is always better--but feel free to simplify this recipe by buying your own Italian Seasoning all bottled up from the store if you're pressed for time.

CRUMBED PARMESAN ZUCCHINI FRIES (Adapted from Magnia)

1 large zucchini
1 egg
1 egg white
1/2 cup breadcrumbs
1/3 cup freshly grated Parmesan cheese
2 tbsp. Italian Seasoning
salt to taste

Preheat the oven at 220C. Line a tray with non stick baking paper and set aside.
Cut the zucchini down the centre lengthways, then halve both pieces again and again until you have long, thin strips of zucchini. (the thinner the tastier!)
Combine the egg and egg white in a small bowl, whisking until well combined.
In a shallow dish or plate, combine the Parmesan cheese, breadcrumbs, seasoning and salt to taste.
Dip each zucchini strip into the egg mixture and shake off the excess. then coat it in the dry crumb mixture and place it on the prepared tray. Repeat until all the zucchini strips are coated. Then place the tray in the oven for 10 minutes before flipping the zucchini fries and cooking for a further 10 minutes. Serve immediately with a dipping sauce or salsa.


 HOME MADE ITALIAN SEASONING (Adapted from Food.com)

3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
a pinch of black pepper

Combine all the ingredients in a mortar and crush with a pestle until well ground. 

Place in an airtight jar for up until 6 months.

Sharing the Coveted Recipe--Italian Salad

Someone get me a crane! For heaven's sake, I need it! I sound like a dying moose every time I have to do anything slightly strenuous...and that means everything from getting out of bed to lifting my son. Yes...I made the mistake of getting on the scales the other day and looking at how much weight I'd gained since becoming pregnant 6 months ago, and almost broke the scales.
Is it going to stop me from baking? Not in your life. The baby calculator tells me I can safely put on another 10kg and I'm guessing I will. But it does feel rather unattractive. Thankfully I'm not an emotional eater. I'm just an emotional baker. And I tell you what, those pregnancy hormones have a way of making an emotional wreck out of this ship sometimes.
Anyway, my hormones are making me feel giving, so I'm going to pass on a coveted recipe of my mother's. Shh. Don't tell her! Its for salad, just so you know, I do eat other things besides sweets, in case you were wondering.
It's a divine Italian salad sporting all their favourites, from tomatoes to olives and cheese quite typically and without all the greens. I'm not usually into eating salads as a main, but I tell you, you'll want to with this one! You wont be able to stop!

ITALIAN SALAD

800g firm, ripe tomatoes, sliced into bite sized chunks
1/4 tsp sugar
125g garlic sausage, rinds removed and thickly sliced
60g black olives, halved and pitted
125g mozerella cheese, diced
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp. french mustard
salt and freshly ground pepper
1 medium red onion, peeled and thinly sliced
 1 tbsp finely chopped parsley or basil

Put the chopped tomatoes in a large serving bowl and sprinkle with sugar. Cut each garlic sausage into small peices, ass to the bowl with the olives and cheese and stir gently to mix. In a seperate bowl whisk together the oil and lemon juice until thick, then whisk the mustard and salt and pepper into the dressing to taste. Pour this dressing over the tomato salad, add the onion and parsley and mix gently until the salad is thoroughly coated. Taste and adjust seasoning as desired, then cover and chill until serving time.

Serves 6

NOTES: If preparing the salad ahead of time, do not add the dressing, onion and herbs until just before serving.

Porky at 24 weeks