Name: Stuffed chicken breasts in phyllo pastry parcels
Yield: 3 servings
Cuisine: Bake
Ingredients: chicken; 6.00 chicken breast fillets; 1.00 onion chopped; 180.00 g cream cheese or creamed cottage cheese; 6.00 sun-dried tomatoes finely chopped; 125.00 ml fresh basil chopped; 6.00 phyllo pastry; 125.00 g butter melted; 2.00 onion chopped; 6.00 sun-dried tomatoes; 15.00 ml sugar; 400.00 g tomatoes whole, peeled; 65.00 ml tomato paste; 65.00 ml stock vegetable; sea salt and freshly ground black pepper; 30.00 ml butter; 5.00 ml lemon juice; 5.00 ml lemon zest only; 1.00 sugar snap peas thinly sliced; 4.00 carrots julienned; fresh basil to garnish

Recipe Disclaimer

Tap for method

Ingredients (21)

	chicken
6.00	chicken breast fillets
1.00	onion — chopped
180.00 g	cream cheese — or creamed cottage cheese
6.00	sun-dried tomatoes — finely chopped
125.00 ml	fresh basil — chopped
6.00	phyllo pastry
125.00 g	butter — melted

TOMATO COULIS

2.00	onion — chopped
6.00	sun-dried tomatoes
15.00 ml	sugar
400.00 g	tomatoes — whole, peeled
65.00 ml	tomato paste
65.00 ml	stock — vegetable
	sea salt and freshly ground black pepper

VEGETABLES

30.00 ml	butter
5.00 ml	lemon juice
5.00 ml	lemon — zest only
1.00	sugar snap peas — thinly sliced
4.00	carrots — julienned
	fresh basil — to garnish

Tap for ingredients

Method:

Place each chicken breast between 2 sheets of cling film and flatten slightly with a meat mallet. Sauté the onion in a little hot oil until golden brown and tender. Allow to cool. When cooled, mix with the cream cheese, sun-dried tomatoes and basil. Spread the mixture over the flattened chicken breasts and roll up tightly, like a swiss roll. Brush a sheet of phyllo pastry with melted butter. Place another sheet of pastry on top and cut in half. Repeat with the other pastry sheets. Place a chicken roll on each piece of pastry and fold in the sides of the pastry. Wrap the chicken rolls in the pastry to form parcels. Chill the parcels until needed.
To make the coulis, stir-fry the onions in oil until golden brown. Add the sun-dried tomatoes and stir-fry for another 2 minutes. Add the sugar and heat until caramelised. Add the whole tomatoes, tomato paste and stock, and bring to the boil. Simmer for 30 minutes. Process the sauce in a food processor until smooth and season well with salt and freshly ground black pepper.
Preheat the oven to 200 ºC and bake the chicken parcels until golden brown and done (about 20 minutes). Meanwhile, prepare the vegetables. Heat the butter, lemon juice and rind, and fry the vegetable strips until just done, but still crisp. Spoon the vegetables into the centre of a platter and drizzle the hot pan juices around them. Flatten the vegetables slightly with the back of a spoon. Slice the chicken parcels in half at an angle and arrange on top of the vegetables. Drizzle the coulis around the edges. Garnish with fresh basil. Serves 3-4.