Chicken filo parcels
Perfect for parties or just a special dinner, my Mum's chicken filo pasties (or chicken filo parcels), filled with prosciutto, cheese and spinach are pretty easy to put together, taste delicious and look rather impressive.
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Servings: 1
Calories: 407kcal
Ingredients
- 2 sheets Filo pastry
- 1 teaspoon Melted butter for brushing
- 1 Free-range chicken breast fillets 1 per person
- 1 tablespoon Grated gruyere cheese 1 tablespoon per chicken fillet
- 2 teaspoon Creamed spinach - spinach mixed with bechamel sauce 2 tablespoon per chicken fillet
- 1 slice Proscuitto 1 slice per chicken fillet
Instructions
- Pre-heat the oven to 180C and line a baking sheet with aluminium foil and baking paper.
- Place the chicken fillet on a chopping board and bash it out until it is about 2cm thick.
- Lay one sheet of pastry out, brush it with butter then place another sheet on top then brush it with butter too.
- Lay out one chicken fillet then pile the middle with cheese, spinach and folded proscuitto (see image).
- Fold the left side of the chicken over the filling then the right side and then fold the left side of the pastry over the top.
- Brush it with butter and fold the top of the pastry down over the chicken, brush it with butter and fold up the bottom.
- Finally, brush the rest of the pastry with butter and roll up the chicken.
- Place it on a baking dish seam-side down and brush with butter.
- At this stage you can freeze the parcels. Freeze in a single layer. Defrost before cooking.
- Bake for 25 minutes or until browned.
Nutrition
Calories: 407kcal | Carbohydrates: 20g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 508mg | Potassium: 485mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
