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Filo chicken
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| small | Chicken Breasts, boned and | | | -skinned | | 4
| oz | Packet Soft Herb Cheese | | | Salt and pepper | | 10
| | Filo Pastry Sheets, warmed | | | -to room temperature | | 2
| oz | Melted Butter | | | Lemon Juice |
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Procedures:
| 1 | Preheat the oven to 200c, 400°F, gas mark Open out the chicken breasts and stuff each of the pockets with cheese. | | 2 | Season. | | 3 | unwrap filo pastry and keep covered with cling film or a clean damp cloth. | | 4 | Take one sheet of pastry, brush with butter, then lay a second sheet on top and again brush with butter. | | 5 | Place the chicken breast at one end, sprinkle with lemon juice and roll up in the pastry, folding in the sides to make a neat parcel. | | 6 | Brush again with melted butter. | | 7 | Repeat for other parcels. | | 8 | Use remaining pastry sheets to garnish the parcel tops. | | 9 | place parcels on a greased baking tray and cook in preheated oven for 20-25 minutes until golden. |
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