Ingredients -
Chicken & Seasoning -
1 Tbsp (20ml) - Olive Oil
2 - Chicken Breast
1 tsp (3g) - Smoked Paprika
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
Salt & Pepper
Mushroom & Spinach -
2 Tbsp (28g) - Unsalted Butter
2 tsp (10ml) - Olive Oil
350g (12.3oz) - Swiss Brown Mushrooms
3 - Garlic Cloves, Grated
250g (8.8oz) - Baby Spinach
Salt & Pepper
Remaining Ingredients -
Butter To Spread, Melted
8-10 - Filo Pastry Sheets
4-5 - Camembert or Brie Cheese Slices
100g (3.5oz) -Sun Dried Tomatoes, Drained
Sesame Seeds
Salt & Pepper
Method -
Preheat oven to 200.c - 390.f. Line a baking tray with parchment paper.
In a bowl, add the chicken and seasoning and mix to combine. Place a pan over medium-high heat, add olive oil, and sear the chicken breast for 3 minutes on each side. This will give the chicken a nice, golden crust. Transfer to the oven and cook for 13-14 minutes. Remove, let rest, and slice into strips. Set aside.
Add butter and olive oil in a separate pan over medium-high and allow to melt. Add the mushrooms and sauté for 6-8 minutes or until moisture evaporates and the mushrooms begin to brown. Season to taste. Add in the garlic and cook for 1 minute. Add baby spinach and cook for 2 minutes or until wilted. Remove and set aside.
Lay a sheet of filo pastry on a clean and dry workspace. Brush butter all over and place another sheet on top. Double layers will ensure it holds its shape and cooks correctly.
Place down the mushrooms and spinach, sun-dried tomatoes, a slice of Camembert or brie cheese, and chicken slices. Season to taste. Wrap up the parcels as if you would a burrito, folding in the size to ensure nothing escapes. Brush with melted butter and top with sesame seeds and cracked black pepper.
Bake in the oven for 10-12 minutes or until golden and the filo is crispy. Remove and let sit for 5 minutes.
Serve with a salad or anything of choice. This dish's combination of flavours will surely delight your taste buds. Dig in.
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