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Ingredientes
- 4 x chicken breasts
- 1 Tbsp. flour, plain
- Â Â salt, pepper
- 1 Tbsp. vegetable oil
- 90 gm butter
- 2 tsp tarragon, minced
- 2 tsp parsley, minced
- 1 tsp mustard, French
- 1/10 tsp cayenne pepper
- 1/2 c. butter
- 200 gm philo pastry
Direcciones
- Remove skin from chicken, dust lightly with flour seasoned with salt and pepper. Heat oil in a large frying pan, add in chicken, cook till golden brown on both sides. Remove from pan and allow to become completely cool.
- Prepare tarragon butter:Combine softened butter with remaining ingredients and mix well.
- Use two sheets of Filo pastry for each piece of chicken. Brush first sheet of pastry lightly with melted butter, cover with second sheet of pastry and brush again with butter.
- Place chicken in center at one end of pastry, spread top of chicken with some tarragon butter, fold sides of pastry over chicken, roll up to completely enclose chicken. Repeat with remaining chicken, butter and pastry.
- Place pastry rolls on greased oven tray, brush tops of rolls with butter. Bake in moderately warm oven 10 min, reduce heat to moderate, continue to bake a further 15 min till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 643 | |
| Calories from Fat 510 | 79% |
| Total Fat 57.64g | 72% |
| Saturated Fat 30.1g | 120% |
| Trans Fat 0.26g | |
| Cholesterol 198mg | 66% |
| Sodium 395mg | 16% |
| Potassium 336mg | 10% |
| Total Carbs 1.8g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 29.8g | 48% |
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