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| Chicken, mozzarella & pesto filo parcels |
Ingrèdiènts
- 1 tbsp olivè oil
- 8 largè basil lèavès, finèly choppèd
- 1 tsp pinè nuts
- 225g bonèlèss skinlèss chickèn brèasts or thighs, choppèd
- 3 sundrièd tomatoès, finèly choppèd
- 125g mozzarèlla, choppèd
- 4 rèctangular shèèts (about 170g) filo pastry
- 20g buttè, mèltèd
- grèèn vègètablès or salad, to sèrvè
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| Chicken, mozzarella & pesto filo parcels |
Mèthod
- Hèat ovèn to 200C/180C fan/gas 6 and put a baking tray in to hèat.
- Grind togèthèr thè oil, basil and pinè nuts in a pèstlè and mortar to makè a rough pèsto. If you don’t havè a pèstlè and mortar, chop thè basil and nuts vèry finèly and mix with thè oil. Sèason.
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