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Filo Chicken Parcels


Chicken breast halves and a tasty mayonnaise, lemon and garlic sauce are wrapped in filo pastry then baked.

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Rate this recipe 4.4/5 (5 Votes)
Filo Chicken Parcels 1 Picture


  • 5 shallots, chopped
  • 3/4 cup (190ml) mayonnaise
  • 2 medium lemons, juiced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried tarragon or oregano
  • 85 g butter, melted
  • 12 sheets filo pastry
  • 6 skinless, boneless chicken breast halves (about 125g each)
  • salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese


Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

In a small bowl, combine the shallots, mayonnaise, lemon juice, 3/4 of the garlic and tarragon; set aside.
In another small bowl, combine the butter and remaining garlic.

Place one sheet of filo pastry on a work surface with a short edge facing you.
Brush evenly with butter mixture.
Repeat with one more sheet of filo. (Keep the remaining sheets covered with a tea towel or plastic wrap to avoid them drying out).

Lightly sprinkle chicken breasts with salt and pepper.
Center one chicken breast on the lower third of filo.
Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken then fold in sides.
Roll up in a parcel; cover with plastic wrap and set aside.
Make five more chicken parcels like this.

Place the filo parcels in an ungreased baking tin.
Brush tops with remaining garlic butter; sprinkle with cheese.
Bake uncovered, at 190 degrees C for 25-30 minutes or until the chicken is cooked through and the pastry is browned.


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