Source:

Sharon

Serves/Makes:2

Ingredients

• 2 skinless, boneless chicken fillets
• 1/2 small onion, chopped finely
• 2 cloves garlic, minced
• 2 tbsp (30 ml) dijon mustard
• 1 tbsp (15 ml) olive oil
• 1/4 cup (60 ml) grated strong cheddar cheese
• 1/4 cup (60 ml) strong parmesan or romano cheese
• 6 sheets filo pastry
• melted butter
• 1/2 tsp (2 ml) finely chopped parsley
• 1/2 tsp (2 ml) sesame seeds
• pinch paprika

Preparation

• Flatten chicken fillets with a mallet until an even thickness.
• Spread each chicken fillet with 1/2 tbsp (7 ml) dijon mustard, then sprinkle each fillet with 1/4 of the finely chopped onion.
• Mix together the cheeses, then place 1/4 of mixture at the short end of each fillet.
• Roll up chicken fillet to enclose filling and secure with toothpicks.
• Heat oil in a heavy based pan and gently cook chicken until almost done and lightly browned.
• Remove from heat and let cool slightly.
• Melt butter in microwave.
• Lay a sheet of filo on your workbench and brush with melted butter, cover with another sheet, brush with melted butter and cover with the third sheet.
• Repeat with remaining three sheets.
• Remove toothpicks from chicken rolls (make sure you get them all!), and position each chicken roll in one corner of the layered filo sheets.
• Spread each chicken roll with remaining dijon mustard, then sprinkle with remaining garlic and cheese mixture.
• Roll up firmly, tucking the ends in as you go.
• Brush with remaining melted butter and sprinkle with sesame seeds, parsley and a little paprika.
• Place chicken on a non-stick oven tray seam side down, and bake in a moderate oven approximately 20 minutes until chicken is cooked through and pastry is golden brown.

Comments

This is excellent served with steamed asparagus, honeyed carrots, baby squash and new potatoes. I hope you enjoy my little creation!