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

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