lemons

Lemon Chicken Parcels

You need

• 4 chicken breast fillets
• 30g butter
• 1tbs oil
• 8 sheets fillo pastry
• 60g butter. melted, extra
• 1tbs seeded mustard
• 1tbs fresh chopped coriander

Sauce

• 1tbs lemon juice
• 1tbs chopped coriander
• 1tbs grated ginger
• half a cup of thickened cream

Method

1. Trim away any excess fat. Heat oil and butter in a frying pan and brown chicken. Remove chicken and drain on absorbant paper. Reserve the frying pan with juices.
2. place 1 sheet of f. pastry on bench, brush with extra melted butter. Top with another layer of f.pastry. Place fillet onto pastry and coat with s. mustard and coriander. Fold sides of pastry over chicken, roll up to form a parcel. Repeat with remaining pastry and chicken.
3. Place chicken parcels onto baking try and brush with melted butter. Bake in the oven until golden brown. Test if chicken in cooked by piercing with a skewer.Add lemon juice to reserved juices in the frying pan,stir in corinader , ginger and cream.Stir constantly over heat until reduced to half and the slightly thickened. Serve over chicken parcels.

Lemon Biscuit slice

You need:

• 125g buter
• pkt of marie biscuits ( also can use the sanfransico biscuits)
• grated rind from one lemon
• half a can of condensed milk
• 1 cup of coconut

Icing

• 185g icing sugar
• 2 tbs lemon juice

Method

1. Melt butter and add condensed milk. Stir until well blended. Crush biscuits and place in basin with coconut and lemon rind. Pour onto butter mixture and mix well.
2. Press into a slice tin and chill until set.
3. mix icing sugar and lemon juice stiring briefly over a low heat. Pour over slice and allow to cool. ( sprinkle with coconut). Slice must be refridgerated.

Enjoy!