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Ingredients
4 x 125 g boneless chicken fillets, skin removed 4 tablespoons chicken stock 4 tablespoons dry sherry freshly ground black pepper SPINACH FlLLING 8 spinach leaves, stalks removed and leaves shredded 1 large carrot, cut into thin strips 1 stalk celery, cut into thin strips 1 leek, cut into thin strips pinch ground nutmeg freshly ground black pepper

Instructions
If you are having a dinner party, these chicken parcels make a great main course. Prepare them earlier in the day and cook when required. Serves 4 1. Place chicken breasts between two sheets of plastic food wrap and pound lightly to flatten. 2. Steam or microwave spinach, carrot, celery and leek until tender. Refresh under cold running water. Pat dry on absorbent paper. Season to taste with nutmeg and pepper. 3. Cut four large squares of baking paper and top each with a chicken breast. Place spinach, carrot, celery and leek over half of each breast. Fold to enclose filling. Sprinkle with stock, sherry and pepper to taste. Seal the edges of the paper carefully and place on an oven tray. Bake at 200°C for 15-20 minutes or until tender. Season to taste with pepper. Chill for 1 hour before serving. 805 kilo joules (194 calories) per serve Medium Fat 5.5 g Medium Cholesterol 86 mg Medium Fibre 2.7 g Low Sodium 126 mg