Filo Chicken Parcels

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

Photo by Martha H.
Adapted from allreicpes.com.au

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from allreicpes.com.au

Ingredients

  • 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

Directions

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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