NZ Woman's Weekly
Rosemary chicken parcels with fruity salsa

Rosemary chicken parcels with fruity salsa

  • Meal Type

    Chicken
  • Servings

    4

This classic combination is made BBQ savvy in parcels.

The cream cheese melts almost instantly, while the sweet apricots with a touch of ginger works wonderfully with the crispy bacon. You can use chicken breast too.

  • 125g cream cheese
  • 6 dried apricots, finely diced
  • 1 tsp fresh ginger, grated
  • 8 boneless, skinless chicken thighs, opened up flat
  • 8 rosemary sticks
  • 8 strips streaky bacon
  • Spray oil
  • fruit salsa
  • 2 peaches, pitted
  • ΒΌ cucumber, finely diced
  • 1 small red onion, finely diced
  • 1 tsp wholegrain mustard
  • 2 tbsp sweet chilli sauce
  • 1 lime, juice and zest

1 Combine the cream cheese, dried apricots and ginger, and mash together to form a paste.

2 Lay the chicken thighs flat and place a spoonful of the cream cheese mixture inside each. Lay a piece of rosemary through the centre and roll up around the stick. Wrap each in streaky bacon to help secure chicken into a tidy bundle.

3 Preheat the BBQ, spray the chicken with oil and cook over a low heat, turning occasionally, for 15-20 minutes.

4 To make the salsa, finely dice the peaches, then combine in a bowl with the cucumber, red onion, mustard, sweet chilli and lime juice and zest.

5 Serve the rosemary chicken parcels with the salsa. You can also add with summer greens and new potatoes.

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