Apricot Chicken Filo Parcels Recipes

CAMEMBERT APRICOT CHICKEN PARCELS

Steps:

• Coat a pan with cooking spray, heat and cook the chicken until browned on both sides.
• Remove from the pan, cool and thinly slice.
• Preheat oven to 200°C.
• Coat a flat oven tray with cooking spray.
• Lay 3 sheets of phyllo together, light spraying between each sheet with cooking spray.
• Arrange 1/6 of the chicken into the centre of the pastry and top with some cheese, mint and apricots.
• Roll pastry up to enclose chicken and to form a parcel.
• Place on the prepared tray.
• Repeat with the remaining ingredients to make 6 parcels.
• Bake in the oven for about 20-30 minutes or until golden.

APRICOT CHICKEN FILO PARCELS

Steps:

• Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
• MAKE FILO PARCELS Dice chicken into approximately 2cm / 0.8in pieces and season with salt and pepper. Crush garlic. Drain apricots (discard syrup or save for another use). Roughly dice two thirds of the apricots, then halve the remaining third and set aside to use in the salad.
• Stir cream cheese, parmesan, thyme, rosemary, salt and pepper together in a large bowl. Add chicken, garlic and diced apricots, and mix well.
• Brush one sheet of filo with oil, place a second sheet on top and brush with oil, then add a third sheet. Add a quarter of the chicken mixture in a line along one of the short edges. Drizzle apricot sauce or chutney over the top. Fold the sides in and roll up into a parcel. Place seam-side-down on prepared tray and repeat to form four parcels.
• Brush all over with oil and sprinkle with sesame seeds. Bake for 20-25 minutes, until parcels are golden brown and cooked through.
• MAKE SALAD Meanwhile, divide rocket between individual serving plates. Spiralise or peel zucchini into ribbons. Place zucchini and reserved halved apricots on rocket. Whisk oil, vinegar and sugar together. Season to taste with salt and pepper, and drizzle over salads.
• SERVE Serve filo parcels with salad. Add an extra dollop of apricot sauce or chutney on the side, if you like.

CHICKEN AND CHEESE FILO PARCELS

Steps:

• Preheat oven to 180oC.
• Brush every second sheet of filo pastry lightly with oil and stack in 2 lots of 3, cut in half.
• Place chicken in centre of halved filo and top with bacon and cheese.
• Fold to form a parcel and repeat with the remaining 3 halves.
• Brush with oil and sprinkle with sesame seeds.
• Bake for approximately 30 minutes or until lightly golden.