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Chicken Parcels

Serves 4


  • 45g ghee
  • 4 chicken fillets, skin removed
  • 125g button mushrooms, finely chopped
  • 8 spring onions, chopped
  • 1/2 teaspoon mixed herbs
  • freshly ground black pepper
  • 8 sheets filo pastry
  • 90g ghee, extra, melted, for brushing
  • 1 tablespoon lemon juice
Download Recipe (PDF)


  1. Melt ghee in a frying pan. Flatten chicken fillets with a meat mallet. Fry fillets for 1 minute on each side to seal in juices. Drain on absorbent paper. Fry mushrooms, spring onions, herbs and pepper for 3-4 minutes. Brush one sheet of filo pastry with melted ghee then place a second sheet of pastry on top. Brush again and fold in half. Place a chicken fillet in the centre and sprinkle with lemon juice, then top with a quarter of mushroom mixture. Roll up or parcel the chicken in the pastry. Repeat to make four bundles. Place onto a buttered baking tray and bake at 200oC for 15 minutes or until golden brown. Serve with potato, carrot and broccoli.


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