Italian Chicken Parcels

I have got something special for the pasta lovers this time . With this recipe, turn your simple pasta dish to a delicious Italian "Fine Food". Steamed Chicken parcels are super easy to make and in no time too. Steaming allows you to cook without fat & these little foil parcels retain all the natural juices of the chicken. So cook up some delicious Italian Chicken parcels and bring your routine simple cooking to restaurant standards.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 2 tbsp hazelnuts
• 2 garlic cloves
• 250 gm pasta (any shape, penne or fusilli preferable) (I have used whole wheat pasta, which is a much healthier option)
• 2 tomatoes (can use sun dried tomatoes also) (chopped)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 10 olives (pitted, green or black)
• salt & pepper to season

Method:

1. Place the chicken breasts between pieces of cling film & eat with a rolling pin to flatten evenly.
2. Blend the basil leaves, hazelnuts, garlic with some salt & pepper until coarsely chopped.
3. Spread the basil -nut mixture over the flattened chicken breasts & roll up from one short end to enclose the filling.
4. Wrap the chicken roll tightly in another fresh cling film or aluminium foil so that they retain their shape.
5. Cook the pasta as per its instructions in the packet (in salted, boiling water). Place the chicken parcels in a colander or steamer basket and put it over the boiling pasta pan. You can even steam the chicken separately. Cover with a lid and steam for 10 minutes.
6. You will notice that the chicken cooks very quickly & the meat turns white.
7. Drain the pasta & coat them with lemon juice & olive oil. Add the chopped tomatoes, olives & season it with salt & pepper.
8. Take out the chicken parcels and pierce with a skewer to make sure the juices run clear & the meat is fully cooked & not pink. Slice the chicken.
9. Arrange the chicken pieces over the pasta. Garnish with some fresh sprigs of basil.