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Ingredient
Chicken/veggie baskets
Introduce
Chef :
Eva JonesChicken/veggie baskets
My summer special recipe of filo cases filled with chicken and vegetables, served with quinoa salad. #MyCookbook
Ingredient
Food ration :
4-6 servingsCooking time :
15 minutes
225 g (8 oz)
diced chicken breast
1 tsp
Italian seasoning
2 tsp
chopped fresh sage
2 tsp
chopped fresh thyme
2-3 tbs
olive oil
2 tbsp
melted butter
4 sheets
filo pastry
1 1/2 cup
cooked quinoa,
Cooking instructions
* Step 1
Start with pre-heating your oven to 180 c (350 F, gas mark 4). Melt 2-3 tbsp of olive oil in a frying pan over a medium heat, Add the chopped onion and cook and stir until tender but not brown, about 5 minutes. Add the chicken and stir fry for a further 5 minutes, season then mix in all the vegetables. Stir fry until everything is cooked through. Sprinkle a tsp of flour over it mix again then set aside to cool.
* Step 2
Unroll your filo pastry and cut into 9 cm (3.5") squares, brush with melted butter and stack 4 of them together at angles to form a basket shape. Gently press them into your greased muffin tin. Fill each filo case with chicken filling sprinkle with grated cheese or crumble feta cheese over them. Bake for 15 minutes
* Step 3
For the salad mix all ingredients. No hard rules, you can use as much or as little of the vegetables, season then add olive oil and lemon juice. Enjoy.
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