Filo chicken parcels

Filo chicken parcels


91 people made this

About this recipe: Chicken breast halves and a tasty mayonnaise, lemon and garlic sauce are wrapped in filo pastry then baked. Yum! I used to make this special recipe when I ran my own catering company years ago.

Kristin Arnett

Serves: 6 

  • 5 shallots chopped
  • ¾ cup (190ml) mayonnaise
  • 2 medium lemons, juiced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried tarragon or oregano
  • 85g butter, melted
  • 12 sheets filo pastry
  • 6 skinless, boneless chicken breast halves (about 125g each)
  • salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. In a small bowl, combine the shallots, mayonnaise, lemon juice, ¾ of the garlic and tarragon; set aside. In another small bowl, combine the butter and remaining garlic.
  2. Place one sheet of filo pastry on a work surface with a short edge facing you. Brush evenly with butter mixture. Repeat with one more sheet of filo. (Keep the remaining sheets covered with a tea towel or plastic wrap to avoid them drying out).
  3. Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of filo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken then fold in sides. Roll up in a parcel; cover with plastic wrap and set aside. Make five more chicken parcels like this.
  4. Place the filo parcels in an ungreased baking tin. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 190 degrees C for 25-30 minutes or until the chicken is cooked through and the pastry is browned.

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