CHICKEN PHYLLO PARCELS
Make and share this Chicken Phyllo Parcels recipe from Food.com.
Provided by Poppy
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat the oven to 190 C, 375 F or Gas Mark 5.
- Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
- Add the casserole mix and chicken stock.
- Bring to the boil, reduce the heat and simmer for 30 minutes.
- Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
- Add the asparagus and casserole mix to the chicken.
- Add seasoning to taste, cheese, creme fraiche and parsley.
- Remove from the heat.
- Lay 1 sheet of filo on the work surface and brush with melted butter.
- Repeat this with 2 more sheets.
- Cut this in half.
- Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
- Bring the filo together to form a money bag and brush with melted butter.
- Repeat this process using the remaining filo and chicken mixture.
- Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.
Nutrition Facts : Calories 456.2, Fat 22.3, SaturatedFat 10.2, Cholesterol 108.3, Sodium 583.8, Carbohydrate 26.2, Fiber 2.4, Sugar 3.1, Protein 36.4
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
HOW TO MAKE PESTO SALMON PHYLLO PARCELS
Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three - yes, three! - main ingredients result in a sophisticated dinner that's deceptively easy to make.
Provided by Diana Moutsopoulos
Categories Salmon Fillets
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
- Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
- Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
- Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.
Nutrition Facts : Calories 731.6 calories, Carbohydrate 41 g, Cholesterol 74.4 mg, Fat 48.3 g, Fiber 1.9 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 539.3 mg
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