Chicken breast wrapped in filo pastry. Fold up the sides of the phyllo over the chicken, envelope style. Place on a baking sheet, seam side down, and brush with butter. NOTES : Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken.
Arrange in a buttered baking dish and butter the top of the Phyllo again.
Halve chicken breasts & pound flat.
You can have Chicken breast wrapped in filo pastry using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken breast wrapped in filo pastry
- Prepare 2 of chicken breasts.
- It's 1 bottle of oil.
- Prepare 6 slices of cheese of your choice (I used spicy and Camembert).
- Prepare 4 sheets of filo pastry.
- You need 1 of egg.
- You need 4 of asparagus.
If using fresh sage use one whole large leaf for each breast. Lay one ounce of cheese on each breast & roll up. Repeat procedure with remaining pastry, melted butter, and chicken. Place the pastry-wrapped chicken breasts on a greased baking sheet.
Chicken breast wrapped in filo pastry instructions
- Heat up your frying oil.
- While the oil is heating up, cut your breast half way through and fill with your cheese, then fold the breast over to cover the cheese.
- Whisk up your egg.
- Wrap the chicken in filo pastry and brush it with egg and add into the oil for 10 minutes till golden brown then place in the oven on high heat for another 15 minutes till the chicken is cooked through.
- Grill the asparagus and place your chicken on a plate with the asparagus and enjoy ! X.
Stir in sour cream and parsley. Spray a sheet of filo with oil. Place a second oiled sheet on top, and top with a third sheet. Fold in pastry sides and roll. Spoon about ΒΌ cup spinach mixture in center of chicken.