APRICOT CHICKEN PARCELS WITH CAMEMBERT

Serves 4

         2 large chicken breast fillets

         3 tablespoons plain flour

         60g butter

         2 tablespoons olive oil, plus extra

         100g camembert or brie

         800g preserved or canned apricot halves

         4 tablespoons chopped mint

         8 sheets filo pastry

         ¼ cup olive oil or 60g melted butter

Preheat the oven to 200°C. Line 2 large baking trays with baking paper.

Cut the chicken breast fillets in half crossways. Toss each of the portions in the flour.

Melt the butter and the 2 tablespoons oil in a frying pan over medium heat and brown the chicken on all sides. Remove the chicken from the pan and drain on crumpled paper towel. Cool.

Cut a slit in each chicken breast. Divide the camembert or brie into 4 equal pieces and insert into the pocket of each chicken breast.

Drain the apricot halves and reserve the juice. Cut apricot segments into halves, add to the pan and stir to coat with pan juices. Stir through the chopped mint, season with salt and pepper, then remove from the heat and cool.

Place 1 sheet of filo pastry on a lightly floured bench, brush with a little oil or butter, top with another sheet and repeat.

Place a tablespoonful of the minted apricot mixture in the middle of the pastry and top with a chicken portion. Lightly dampen the edge of the pastry and fold up to enclose the filling, making a parcel. Place on the baking tray. Repeat with remaining ingredients to make another three parcels.

Bake for 30 minutes until the pastry is golden and the chicken cooked through.

Meanwhile, add the reserved apricot juice to the remaining minted apricots in the pan. Bring to the boil and cook until the sauce reduces and thickens a little.

Spoon ¼–⅓ cup apricot sauce onto each plate and place a chicken parcel on top.