Baked chicken wraps

Ingredients:

Method:

Trim excess fat from chicken.

Put the stock powder and paprika in the centre of a sheet of greaseproof paper and mix together. Turn chicken thighs in this mixture to coat. Fold each thigh into a compact roll.
Place a sheet of baking paper (big enough to make a roomy parcel around both chicken portions), in a small baking dish. Put chicken in the centre, spray with cooking oil, then wrap chicken, making a loose parcel.

Bake at 200°C for 25 to 30 minutes.

For baby, cool then dice or slice chicken. Little slices make good finger food.

For an adult, serve sliced, hot or cold.

Variation: Steamed chicken parcels

Instead of oven-baking, wrap chicken in a foil parcel. Place in a steam basket (vegetable steamer) over boiling water. Cover and steam for about 25 minutes. Remove chicken parcel from steamer and allow to stand for 5 minutes. Then open foil to allow cooling. If the chicken is not to be served straight away, as soon as it has cooled, re-wrap and promptly refrigerate.

Variation: Chicken and bacon parcels

Add to above ingredients:
• 2 rashers lean shoulder bacon, rind and excess fat removed

Coat chicken thighs as above. Fold each thigh up compactly then wrap neatly in a bacon rasher. Place chicken rolls in a small baking dish, base-lined with baking paper. Spray with cooking oil. Bake, uncovered, at 220°C for about 25 minutes.

For baby, remove bacon, then dice or puree the chicken.
For an adult, serve hot or cold, sliced across into rounds.