Chicken Breasts in Filo Pastry Recipe

Michael, who is my boss, loves cooking and he is quite a good cook. He often brings in really great looking recipes that he has made for his lunch, which is often left overs from dinner the night before. He came in with spinach and ricotta canneloni recently so I will be getting that from him to add to my site. I have asked him to pass on some of his favourite ones so I can include them on my recipe page for you to try out. He gave me this recipe as he says it is easy to make and tastes really great. This will serve two people so you can easily double it for four.

INGREDIENTS:

2 fresh chicken breasts
1 bunch english spinach
125g reduced fat feta cheese - crumbled
2 tablespoons pine nuts
1 egg
2 tablespoons sundried tomatoes - chopped (optional)
1/2 teaspoon lemon zest
1 clove garlic - crushed (can use bottled crushed garlic)
olive oil
4 sheets filo pastry

METHOD:
Preheat oven to 180C.
Drizzle some olive oil over spinach then gently cook in a large saucepan until wilted. Drain off any liquid.
Add the feta cheese to this and mix through.
Slice the chicken breast almost through, then open out like a butterfly.
Place all ingredients inside chicken and fold over.
Place each breast on 2 sheets of filo pastry and fold it into a parcel.
Glaze a little beaten egg over each parcel and place on oven slide.
Cook for about 1/2 hour. Pastry should be lovely and golden brown.
Serve with either a tossed salad or some lovely coloured vegetables such as carrots, broccoli and sweet potato.