Yield: 4 Servings
|4 smalls||Chicken Breasts, boned and skinned|
|4 ounces||Packet Soft Herb Cheese|
|\N \N||Salt and pepper|
|10 \N||Filo Pastry Sheets, warmed to room temperature|
|2 ounces||Melted Butter|
|\N \N||Lemon Juice|
Preheat the oven to 200C, 400F, Gas Mark 6. Open out the chicken breasts and stuff each of the pockets with cheese. Season.
Unwrap filo pastry and keep covered with cling film or a clean damp cloth. Take one sheet of pastry, brush with butter, then lay a second sheet on top and again brush with butter. Place the chicken breast at one end, sprinkle with lemon juice and roll up in the pastry, folding in the sides to make a neat parcel. Brush again with melted butter.
Repeat for other parcels. Use remaining pastry sheets to garnish the parcel tops.
Place parcels on a greased baking tray and cook in preheated oven for 20-25 minutes until golden.