FILO CHICKEN PARCELS



COOKBOOK: Low Cholesterol Recipes

I could have just eaten them all and not shared! You all know Im a sucker for a good pastry and this one was delicious. It can be served with a side dish or a salad or just eaten on it’s own.


I love the introduction of broccoli in the mixture. For those who turn their nose up to this yummy vegetable, I can guarantee that you will want more of it if cooked in this little parcel.

Broccoli comes from the cabbage family, its high in fibre & iron, contains antioxidants and contributes to reducing inflammation. If you have an under-active thyroid you may have been told to avoid cruciferous vegetables and broccoli falls under this list. Speak to your doctor for medical advice.


Hope you enjoy



RECIPE

Makes 6


6 sheets of filo pastry

4 tablespoons of melted butter

Filling

120g broccoli florets , cut into bite size

130g cottage cheese

2 tablespoons parmesan cheese

1 tablespoon dijon mustard

250g cooked bbq chicken, shredded or cut into bite size


Boil, steam or microwave broccoli. For this recipe I added the florets in a microwaveable dish, added two tablespoons of water, covered and microwaved for 6mins on high. Be careful when removing, it will be very hot. Check if cooked through as it may need a further minute or two. Darin the water and set to the side.


Pre-heat the oven 180C


Mix the dijon mustard and cottage cheese in a deep bowl. Add the parmesan cheese , broccoli & chicken and mix well.


Take a piece of filo pastry and lay it flat. Brush with melted butter and fold in half.


Place two tablespoons of mixture in the the centre of each pastry and gather up the corners, twist lightly and press firmly into the centre. Twist again. Repeat with each filo pastry.

Place each parcel on a lined flat tray, brush with melted butter and bake for 20mins or until golden.




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