| Crispy filo chicken parcels |
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Serves: 4
Preparation time: 20min
Cooking time: 25min
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Directions
- Pre-heat the oven to 190°C/375°F/Gas 5. Heat the oil in a large frying pan and fry the chicken breasts for 4-5 minutes on each side until browned.
- Brush two sheets of filo pastry with melted butter and then stack one on top of each other. Fold in half to give you a rectangle. Place one chicken fillet in the centre and top with a slice of brie and quarter of the DOLMIO® Stir-In Smokey Bacon sauce. Lift the filo pastry up and around the filling and pinch together to seal.
- Repeat with the remaining ingredients to give you 4 filo parcels. Brush with any remaining butter and place on a baking sheet. Scatter with the sesame seeds and bake for 20 minutes until crisp and golden. Serve with fine green beans and roasted squash.
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Ingredients
- 1 pot DOLMIO® Stir-In Smokey Bacon
- 1 tbsp olive oil
- 4 skinless, boneless chicken breast fillets
- 8 sheets filo pastry about 28cm x 40cm
- 75g/3oz butter, melted
- 175g/6oz brie, cut into 4 slices
- 2 tsp sesame seeds
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