Betty's Mediterranean Chicken Parcels
This is a recipe that can be made ahead of time and just popped into the oven to cook, perfect for entertaining.
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·8 chicken thighs or 4 chicken breast fillets (i prefer thighs)
·2 tb oil
·400g (14 oz) cherry tomotoes, sliced in half
·3 tsp minced garlic
·20 kalamata olives, diced small
·1 tsp dried oregano
·16 sheets of filo pastry
·1/3 cup melted butter
·1 green capsicum (pepper) seeds removed and sliced into thin strips
How to Make Betty's Mediterranean Chicken Parcels
- In a heavy based fry pan cook the chicken in the oil so the are completely cooked - about 5-6 minutes each side depending on how thick your chicken is. Set aside to cool a bit.
- In the same pan, Add the tomatoes and peppers and cook for a full 3 minutes. Add the garlic, olives and oregano and stir until the garlic is fragrant. Add salt and pepper is desired.
- Grab two filo sheets, top one end with a cooked chicken piece and then top with 2 dessertspoons of tomato sauce. Carefully fold the filo to make a neat parcel. Repeat with all the chicken and tomato sauce. If making these for later - pop on a large plate and cover well and place in the fridge until needed.
- Place the chicken parcels on a large baking try and brush liberally with the melted butter. Bake in a 180oC (365oF) oven for 20-25 minutes.