Ingredients

• 4 chicken breasts
• skin on
• 20g/¾oz unsalted butter
• 2 tbsp sunflower oil
• 1 cucumber
• peeled
• halved lengthways and deseeded
• 2 tbsp olive oil
• 1 tsp smoked sweet (mild) paprika
• 250ml/9fl oz whipping cream
• 1 tbsp chopped flat-leaf parsley
• 2 tbsp flaked almonds
• toasted
• to serve
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4. Season the skin of the chicken with salt and pepper.
• Heat a large frying pan over a medium-high heat. Add the butter and sunflower oil. When the butter is foaming
• add the chicken
• skin-side down
• and cook for five minutes
• until golden-brown and crisp. Remove from the pan and leave to one side.
• Cut each piece of cucumber to the same length as one of the chicken breasts
• then slice into 3mm/1/8 in thick strips.
• Remove the frying pan from the heat then wipe clean with kitchen paper. Return to the heat
• add the olive oil and cucumber
• season with salt and pepper and cook for 4-5 minutes
• tossing continuously
• until the cucumber is translucent but still retaining its crunch. Add the paprika and stir
• then drain on kitchen paper.
• Lay four 30cm/12in square sheets of baking paper on a work surface. Put one-quarter of the cucumber on one of the sheets
• laying it out lengthways in the centre. Put a chicken breast on top and fold in the sides and the bottom of the paper so the top is open.
• Pour three tablespoons of cream on top
• then fold the paper over and tightly fold the top to seal and make a parcel. Repeat to make four parcels.
• Transfer to a baking tray and roast for 8-10 minutes. Turn off the oven and open the door so it's ajar. Leave the chicken for two minutes until cool enough to handle.
• Carefully open one end of each parcel and pour the juices into a small sauté pan. Close the parcels again and return them to the oven.
• Put the sauté pan over a medium heat and bring to the boil
• then turn the heat to low and simmer for five minutes
• until reduced in volume by half.
• Meanwhile
• whip the remaining cream until soft peaks form.
• Remove the pan from the heat and whisk in the whipped cream. Return to the heat and bring to a simmer
• then immediately remove from the heat. Stir in the parsley and season with salt and pepper.
• To serve
• slide the parcels onto plates and open the tops. Spoon the sauce over the chicken and sprinkle with the almonds before serving.