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Greek chicken cooked in paper

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 (about 500g) single chicken breast fillets, cut into 2cm pieces
  • 20 pitted kalamata olives, halved lengthways
  • 4 sprigs fresh oregano
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 teaspoons finely grated lemon rind
  • 1 bunch English spinach, ends trimmed, washed, coarsely chopped
  • 4 bunches (about 4 in each bunch) trussed cherry tomatoes
  • 100g South Cape feta, crumbled


  • You will need four 50cm lengths of non-stick baking paper and a large metal steaming pan or bamboo steamer for this recipe.


  • 1
    Combine the chicken, olives, oregano, garlic, oil and lemon rind in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
  • 2
    Divide the spinach, chicken mixture, tomatoes and feta among four 50cm lengths of non-stick baking paper. Fold long sides over to enclose filling and tuck short ends under the parcels to secure.
  • 3
    Place parcels in a large metal steaming pan or bamboo steamer over a saucepan or wok of simmering water. Steam, covered, for 20 minutes or until chicken is cooked through. Divide the parcels among plates and serve immediately.

Source: taste.com.au


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