This is a favourite recipe of mine, it works every time and I found it in the Women’s weekly recipe book Dinner Party cookbook page 106. I have adjusted it to the way I cook
90g Margarine or butter
2 Teaspoons Tarragon fresh or dried
1 tablespoon Parsley
1 Teaspoon French mustard
3 whole chicken fillets
Flour, salt and pepper to season the flour
30g extra butter
1 tablespoon oil
200g packet of Filo Pastry
Oil for brushing the pastry
Combine the butter with the tarragon, parsley and mustard and mix well
Cut chicken breasts into pieces and coat in the seasoned flour (I use a freezer bag with the seasoned flour in it to coat the chicken evenly)
In a frypan add oil and 30g extra butter melt and cook the chicken fillets to a lovely golden colour
Let chicken cool in the fridge
Lay out 2 sheets of Filo pastry and brush with a little of the oil
On one end leaving a little space for rolling add the chicken fillet and a tablespoon of the tarragon butter then fold in the sides and wrap the chicken into parcels
Place on a baking tray and brush the tops with some oil , you can sprinkle with sesame seeds if you like at this stage
Bake the tray in a moderately hot 190 degree Celsius oven for 10 minutes then reduce heat to 180 for 15 – 20 minutes, keep an eye on the pastry once it’s a lovely golden colour its done as the chicken is already cooked.
I use a packet of Gravox brand white sauce mixed as per the directions on the packet to serve with these as they can be a bit on the dry side.
These are fun to make and make an impression on dinner guests
Debs Treats 