Chicken Parsels with an Herb Butter Sauce


4-5 Chicken Breast Fillets, skinned
10 Tbsp Butter, softened
6 Tbsp Chopped mixed fresh herbs
(Thyme, Parsley, Oregano, and Rosemary)
1 Tsp Lemon Juice
5-6 Large sheets Filo Pastry, thawed if frozen
1 egg beaten
2 Tbsp Freshly grated Parmesan Cheese
Salt and Pepper to taste

Step 1:

Season the chicken fillets and fry in 2 Tbsp Butter to seal and brown lightly. Allow to cool. I actually used pre-seasoned chicken which was marinated in white wine and garlic. This prevented me from having to marinate them ahead of time.

Step 2:

Preheat the oven to 375 F. Put remaining butter, the herbs, lemon juice and seasoning in a food processor and process until smooth. Melt half the herb butter.

Step 3:

Take one sheet of filo pastry and brush with melted herb butter. Cover the rest of the pastry with a damp dishtowel. Fold the pastry sheet in half and brush again with butter. Place a chicken fillet about 1 inch from the top end.

Step 4:

Dot the chicken with a quarter of the remaining herb butter. Fold in the sides of the pastry, then roll up to enclose it completely. Place seam side down on a lightly greased baking sheet. Repeat with other chicken fillets.

Step 5:

Brush the filo parcel with beaten egg. Cut the last sheet of the filo sheet into strips, then scrunch and arrange on top. Brush the parcels once again with the egg glaze, then sprinkle with parmesan cheese. Bake for about 35-40 minutes, until golden brown. Serve hot.


Peggy Jackson said...

I finally got around to testing this recipe the other day. This is truly one of my favorite dishes.

Post a Comment