Name: Fried Chicken Parmesan Parcels
Cook time: 1 hour
Yield: 4
Ingredients: 2 tbsp oil; 2 tsp dried oregano; 3 garlic cloves, minced; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 4 chicken breasts; 1 cup grated mozzarella; 1 cup grated parmesan; 1/2 cup double cream; 1/4 cup parsley, chopped; 16 slices white bread; 1/4 cup flour; 1/4 cup water; 2 cups grated parmesan; 1/2 cup parsley, chopped; 1 tsp garlic powder; 1/4 tsp black pepper; Pinch of salt; 2 tsp olive oil; 2 garlic cloves, smashed; 2 cups passata; 1 tsp dried oregano; 1 tsp dried oregano; 2 tsp sugar; 1/4 tsp salt; 1/4 tsp pepper

Tom Jackson

These fried chicken parmesan parcels are a great twist and so fun to make and eat. Check out this recipe for your next snack!

Fried Chicken Parmesan Parcels | Twisted 

Pre-heat oven to 180ºC. In a baking dish, mix together oil, oregano, garlic, basil, salt and pepper. Toss the chicken breasts in the oil and coat well. Cover with foil and bake for 22-25 minutes until cooked through.  

Remove from the oven, drain some of the juices and shred the chicken. Transfer the chicken to a bowl and add the cheeses, cream and parsley and mix to combine. 

Cut the crusts off each slice of bread. Add some of the chicken mixtures into the centre of half of the slices of bread.  

Fry in oil heated to 170ºC until golden brown. 


Meanwhile, mix together grated parmesan, parsley, garlic powder, salt and pepper. Toss the fried parcels in the mixture, keep warm. 

Heat olive oil in a pot over medium heat. Add smashed garlic and cook until light golden brown, then remove. Add the passata and seasonings. Bring to a simmer and let cook for a few minutes until thickened. 

Serve pockets with a tomato sauce to dip. 

<p>Everything that&#8217;s good in the world, fried.</p>


Fried Chicken Parmesan Parcels

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Tom Jackson

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