Saturday, November 13, 2010

Chicken and mushroom filo(Lunch Tomorrow)


6 chicken breast fillets
olive oil, for brushing
sea salt and cracked black pepper
200g mushrooms, sliced
1 tablespoon thyme leaves
¾ cup (60g) finely grated parmesan
30 sheets store-bought filo pastry
200g butter, melted


Preheat oven to 200ºC (390ºF). Brush the chicken with oil and sprinkle with salt and pepper. Heat a non-stick frying an over high heat. Cook the chicken for 2 minutes each side or until just brown. Remove the chicken from the pan and set aside. Add the mushroom and thyme to the pan and cook for 2 minutes or until tender. Add the parmesan, stir to combine and set aside.
Layer 5 sheets of the filo together, brushing between each layer with melted butter. Place a chicken breast on the combined filo sheets and top with some of the mushroom mixture. Roll filo to enclose the chicken and mushroom filling. Repeat with remaining ingredients to make 6 parcels.
Place on a baking tray lined with non-stick baking paper and bake for 20 minutes or until puffed and golden. Serves 6.


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