Flaky Chicken and Mushroom Filo

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Mix the chicken breasts with the smoked paprika, onion powder, garlic powder, salt and pepper. Sear in 1 tablespoon olive oil in a pan over medium-high heat, 3 minutes per side. Transfer to the oven and cook 13-14 minutes. Rest, then slice into strips and set aside.
3. Melt the butter with 2 teaspoons olive oil in a separate pan over medium-high heat. Add the mushrooms and sauté 6-8 minutes, until the liquid has evaporated and they begin to brown. Season to taste, add the grated garlic and cook 1 minute. Add the baby spinach and cook 2 minutes until wilted. Remove and set aside.
4. Lay one sheet of filo on a clean, dry surface, brush with melted butter and top with a second sheet.
5. Spread the mushroom and spinach mix, sun-dried tomatoes (100 g), a slice of Camembert or brie and the chicken strips over the filo. Season to taste. Fold into a parcel like a burrito, enclosing everything. Brush with melted butter and top with sesame seeds and cracked black pepper.
6. Bake 10-12 minutes until golden and the filo is crisp. Rest 5 minutes before serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicMushroomChicken breastSpinachSun dried tomatoFilo pastryBrie