Three-cheese Mediterranean chicken in phyllo on tomato compote
- 2 garlic cloves, crushed
- 60g feta
- 60g mozzarella
- 60g Parmesan, grated
- 60ml olive oil
- 3 sheets phyllo pastry, cut
- into 25cm squares
- 1kg chicken breasts, cubed
- 30ml olive oil
- 100g ready-made pesto
- fresh thyme or rosemary, to garnish
- 100g Rosa tomatoes, cubed
- 100g baby Rosa tomatoes
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 20ml olive oil
Preheat the oven to 180ºC.
Mix the garlic, cheese and olive oil well, divide into 2 bowls and set aside.
To make the compote, cook the tomato, garlic and onion in the olive oil over medium heat for 10 minutes.
Line a greased baking dish with the phyllo pastry.
Grill the chicken in the olive oil for about 3 minutes. Mix the chicken with half of the cheese mixture, a third of the tomato compote and the pesto, and place inside the phyllo.
Spoon a third of the tomato compote on top, close the phyllo pastry and hold together with cocktail sticks. Bake in the oven for about 20 minutes.
To serve, place the remaining tomato compote on a serving plate and place the phyllo parcel on top. Remove the toothpicks. Sprinkle with the remaining cheese mixture and serve immediately. Garnish with thyme or rosemary.