2 tsp olive oil
4×75-100 g, skinless, boneless cooked chicken breasts
2 tsp fresh marjoram leaves finely chopped
1 tbsp Dijon mustard
2 garlic cloves, crushed
Finely grated zest of 1 lemon
8 sheets filo pastry
Salt and freshly ground black pepper
Oil, for spraying
Heat the oil in the large frying pan and fry the chicken for 4 minutes on each side until lightly golden.
Mix together the marjoram, mustard, garlic and lemon zest; season generously. Spread the mustard mixture evenly over each chicken breast.
Pre-heat the oven to 190 C. Lay a sheet of filo pastry flat on a work surface and spray with a little oil, then top with another sheet of filo pastry. Lay 1 chicken breast in the center of the pastry, lift the edges of the pastry over the chicken and scrunch over the top to enclose. Repeat with the remaining filo pastry and mustard chicken breast to make parcels. Arrange on a baking sheet and bake for 20 minutes until crunchy and golden.
Place the filo-wrapped chicken parcels on to the warmed serving plates and serve with fresh, steamed sprouting broccoli.
Time to prepare 25 minutes
Time to cook 30 minutes
Calorie Count : 355
Fat : 6g per serving