Crisp Filo-Wrapped Mustard Chicken
Crisp filo pastry surrounds this moist, tender chicken to seal in those lovely flavours. A great dish for low-fat entertaining served with sprouting broccoli. Traditionally, melted butter is spread between layers of filo pastry but by using spray oil this dish contains less than half the fat.
Heat the oil in a 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.
Preheat the oven to 190C/375F/Gas 5. Lay a sheet of filo pastry on a work surface and spray with a little oil, then top with another sheet of filo pastry. Lay 1 chicken breast in the centre 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 breasts to make 4 parcels. Arrange on a baking sheet and bake for 20 minutes until crunchy and golden.
Place the filo-wrapped chicken parcels onto warmed served.
- 2 tsp olive oil
- 4 x 75-100g chicken breasts, skinless and boneless
- 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 & freshly ground black pepper
- Oil, for spraying