This is a great dish served with sprouting broccoli for low-fat entertaining. Crisp filo pastry surrounds the moist, tender chicken to seal in those lovely flavours. Traditionally, melted butter was spread between the layers of filo pastry, but by using oil from a sprayer this dish contains less than half the fat.
Serves 4
2 tsp olive oil
4 x 75–100g (3–4oz) skinless, boneless chicken breasts
2 tsp fresh marjoram leaves, finely chopped
1 tbsp Dijon mustard
2 garlic cloves, crushed
finely grated zest of 1 lemon
8 sheets filo pastry
salt and freshly ground black pepper
oil, for spraying
Step one Heat the oil in a large frying pan and fry the chicken for 4 minutes on each side until lightly golden.
Step two Mix together the marjoram, mustard, garlic and lemon zest; season generously. Spread the mustard mixture evenly over each chicken breast.
Step three Preheat the oven to 190°C/375°F/gas 5. Lay a sheet of filo pastry flat on a work surface and spray with a little oil, then top with another sheet of filo pastry. Lay 1 chicken breast in the centre of the pastry, lift the edges of the pastry over the chicken and scrunch it over the top to enclose. Repeat with the remaining filo pastry and mustard chicken breasts to make 4 parcels. Arrange on a baking sheet and bake for 20 minutes until crunchy and golden.
Step four Place the filo-wrapped chicken parcels on to warmed serving plates and serve with fresh, steamed sprouting broccoli.