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Quick and simple to make these chicken filo pizzas take a classic recipe and give it an original twist to make for a filling family feast Rating. Brush with sunflower oil and bake for 12-15 minutes until crisp and golden.
Roll up in a parcel.
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Quick and simple to make these chicken filo pizzas take a classic recipe and give it an original twist to make for a filling family feast Rating. 5 out of 5 5 ratings. Apricot chicken and cream cheese is a classic combination it works a treat in these chicken filo parcels.
Apricot sauce or chutney combines with tinned apricots for extra fruity goodness. Add the chicken and heat through then stir in the mustard and crème fraîche and warm for 2 minutes. Divide the mixture equally among 4 ramekins or ovenproof dishes approximately 300ml each.
Roughly scrunch a piece of filo pastry and lay it on top of the filling to cover. Brush with sunflower oil and bake for 12-15 minutes until crisp and golden. Preheat oven to 180 degrees C350 F.
Flatten out 2 sheets of filo. Place chicken in a line lengthways 15 inches from left leaving an inch at top and bottom for folding Once chicken is placed on the filo start from the left and fold over once. Lightly sprinkle chicken breasts with salt and pepper.
Centre one chicken breast on the lower third of filo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken then fold in sides.
Roll up in a parcel. Cover with plastic wrap and.