Chicken breast fillet stuffed with bacon and cheese and wrapped in filo pastry.
Ingredients
- 210g chicken breast fillet
- 1/2 bacon rashers, chopped
- 2 slices cheese
- 1 chives, trimmed *optional
- 1 pinch sea salt
- 2 tsp olive oil
- 75cm filo pastry sheets
Method
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Step 1Trim the narrow end off the chicken breast and remove the tenderloin. The chicken breast should now weigh approximately 196 grams. Using a sharp thin-bladed pointy knife, cut a large pocket leaving about a 1 cm border.
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Step 2Heat a small frypan and add a dash of oil. Cook bacon for a minute or two, remove and place in a small bowl. Add the chives to the bacon, if using.
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Step 3Place cheese in the pocket, and then add the bacon. Don’t overstuff otherwise the filling will burst out. Skewer the opening, if desired.
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Step 4Sprinkle both sides of chicken with salt. Heat the same pan on medium heat and add oil. Cook for 3-4 minutes on one side until golden, then turn over, reduce temperature to low and cook a further 2 minutes. Place chicken on paper towel and allow to cool for 20-25 minutes.
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Step 5Preheat oven to 200C (180C fan forced).
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Step 6Coat pastry sheets with oil or butter and wrap cooked chicken breast. Seal with a little water. Place seam side down on a baking tray and spray parcel with oil.
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Step 7Bake for 15 minutes until golden. Rest for 3 minutes before serving.
Equipment
- 1 knife
- 1 frying pan
- 1 bowl
Recipe Notes
I have been specific with timing and weight of meat as I find this is just right for a juicy and not dry result. If your fillets are smaller, reduce cooking time. A smear of pesto on top of the fillet before wrapping in filo would be nice. This serves one person generously, just repeat for however many people you are serving. A little sprinkling of cumin or sesame seeds, or black pepper on the parcel before baking is a nice touch. Cheese to use include gruyere.
Recipe Reviews (4)
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