• Three-cheese Mediterranean chicken in phyllo on tomato compote

    Serves: 8
    Cooking Time: 1 hour

    Ingredients

    • 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
    • COMPOTE
    • 100g Rosa tomatoes, cubed
    • 100g baby Rosa tomatoes
    • 1 garlic clove, finely chopped
    • 1 onion, finely chopped
    • 20ml olive oil

    Instructions

    1

    Preheat the oven to 180ºC.

    2

    Mix the garlic, cheese and olive oil well, divide into 2 bowls and set aside.

    3

    To make the compote, cook the tomato, garlic and onion in the olive oil over medium heat for 10 minutes.

    4

    Line a greased baking dish with the phyllo pastry.

    5

    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.

    6

    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.

    7

    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.

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