Filo chicken parcels

    (92)
    45 mins

    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.


    91 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (92)

    Reviews in English (84)

    by
    42

    This was yummy, kinda reminded me of a fancy chicken pot pie. I've made this twice. The first time I followed the recipe exact and the second I did make a modification that I think lowers the calorie intake quite a bit. Instead of butter to brush on the phyllo, I used fat free butter flavored baking/cooking spray. The result was just as good. It was light flaky and still had a slight butter taste to it that wasn't over powering. PLUS it didn't look or taste greasy! Another bonus was that it was soooo easy to spray on instead of trying to brush on. This cut the time it took to put together considerably.  -  25 Jul 2007  (Review from Allrecipes US | Canada)

    by
    32

    So yummy! I made one minor change when I prepared this. I diced the chicken before rolling the packets so we were able to eat them with forks. We've decided that when we make these again, which we definitely will, that we might cook them on a broiler pan as they end up cooking in too much oil/butter for our taste. They were really good though and definitely something I'll make again. This dish is impressive enough to cook for guests. One tip....to make spreading the butter faster, I used a rubber scraper/spatula to spread the butter instead of a basting brush. It was faster so the phyllo sheets didn't have time to dry out while I made the packets.  -  21 May 2007  (Review from Allrecipes US | Canada)

    by
    29

    I have made this recipe twice. The first time I followed the recipe exactly as written and while it looked good it still tasted (my husband and I thought ) a little bland and greasy. So the next time I made it I added 3 oz. of softened cream cheese to the mix, added 3 layers of phyllo instead of 2 and baked it on a wire rack on a cookie sheet. Not only did my husband and I like it better but everyone raved on how good it was!! Thanks for the recipe.  -  30 Dec 2008  (Review from Allrecipes US | Canada)

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