Chicken Phyllo Parcels Recipes

Steps:

• Pre heat the oven to 190 C, 375 F or Gas Mark 5.
• Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
• Add the casserole mix and chicken stock.
• Bring to the boil, reduce the heat and simmer for 30 minutes.
• Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
• Add the asparagus and casserole mix to the chicken.
• Add seasoning to taste, cheese, creme fraiche and parsley.
• Remove from the heat.
• Lay 1 sheet of filo on the work surface and brush with melted butter.
• Repeat this with 2 more sheets.
• Cut this in half.
• Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
• Bring the filo together to form a money bag and brush with melted butter.
• Repeat this process using the remaining filo and chicken mixture.
• Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.

Steps:

• Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
• Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
• Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
• Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
• Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
• Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

Steps:

• Layer the sheets of phyllo, spraying lightly between each one.
• Cut a slit in the chicken breast and stuff the cream cheese into it.
• Spread the basil pesto onto the phyllo pastry, then place the chicken breast on top of it.
• Spread the garlic on top of the breast.
• Wrap up into a parcel.
• Place on a baking paper lined shallow tray and spray lightly with the cooking spray.
• Bake in oven at 350°F/180°C for approx 30 minutes.