Tender chicken pieces topped with crisp filo pastry makes a quick and flavoursome meal.
Ingredients
- 1 tablespoon olive oil
- 650g diced chicken thigh fillets, trimmed, diced
- 80g butter
- 2 medium leeks, trimmed, halved, washed, thinly sliced
- 1 1/2 tablespoons plain flour
- 1 1/4 cups Massel chicken style liquid stock
- 150g baby spinach
- 8 sheets filo pastry
Method
- Step 1Preheat oven to 220°C/200°C fan-forced.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes or until browned. Transfer to a bowl. Melt half the butter in pan. Add leek. Reduce heat to medium. Cook, covered, for 5 minutes or until leek has softened. Stir in flour. Cook for 1 minute. Stir in stock. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes or until chicken is cooked through and sauce thickened. Stir in spinach.
- Step 3Meanwhile, place remaining butter in a microwave-safe bowl. Microwave on medium-low (30%) for 30 seconds to 1 minute or until melted. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and 2 pastry sheets to make 1 pastry stack. Roll up stack from 1 long side. Cut into 1cm-wide strips. Repeat with remaining butter and pastry.
- Step 4Spoon chicken mixture into a 5 cup-capacity baking dish. Arrange pastry rounds over chicken mixture. Bake for 10 minutes or until golden and crisp. Serve.
- Low carb
- Low sugar
Nutrition
2121 kj
Energy
30g
Fat Total
14g
Saturated Fat
3g
Fibre
35g
Protein
174mg
Cholesterol
757.75mg
Sodium
2g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
You could use chicken stock powder instead of liquid stock in these recipes. Mix 1 teaspoon stock powder with 1 cup hot water. Work quickly with filo sheets when brushing to prevent them from drying out.
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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