Chicken Parcels with Herb Butter

Chicken Parcels with Herb Butter

I recently purchased a new cookbook from the Borders discount shelf for $4.99. It has 512 pages of recipes! Geez that is less than a cent a recipe! Yeeha! The pictures are incredible! Clearly, my pictures are not up to those standards! Oh, but I try! The book is called 1,001 Recipes by Martha Day. From this I made a version of Chicken Parcels with Herb Butter. We ate it with the earlier recipe of Artichoke bake. All that was on the plate was golden brown, not great for pictures, but yummy in the tummy!

Ingredients:
4 skinless chicken fillets
1/2cup butter, softened with extra for greasing
Tablespoon of mixed chopped herbs: thyme, parsley, oregano, and rosemary
Teaspoon of lemon juice
2 tablespoons of grated parmesan cheese
5 large sheets of filo pastry, thawed
1 egg beaten
1. Season both sides of chicken, front and back, with pepper and salt.
2. Melt 2 tsp of butter in frying pan of over medium. Cook, turning once, for about five minutes. Should be lightly golden brown on both sides.
3. Preheat oven to 375 degrees.
4. Lightly grease baking sheet.
5. In a food processor, blend the rest of the butter, lemon juice, herbs, and parmesan cheese. Melt ½ of this mixture.
6. Spread out one filo sheet. Brush sheet with butter. Fold in half and brush with butter again.
7. Place one fillet in the center of folded filo sheet. Dot the chicken with the unmelted butter.
8. Fold chicken inside filo pastry and place on baking sheet.
9. Repeat with other chicken portions.
10. Brush the filo parcels with beaten egg.
11. Use the last of the filo pastry to scrunch up and place on top of parcels. Brush with egg again and sprinkle with parmesan cheese.
12. Bake for 35-50 minutes until golden brown. Serve hot.