Ingredients:
500 g Boneless chicken breast, cut into 6 portions
30 g Melted DairyBelle Garlic Butter
5 ml Salt
Freshly ground black pepper to taste
6 Black mushrooms, cleaned
125g Colchester cheese, grated
25g DairyBelle Garlic Butter
6 sheets Phyllo pastry
50ml melted DairyBelle Garlic Butter
Method:
Grill chicken in heated griddle pan for 2 - 3 minutes until golden brown. Baste with DairyBelle Garlic Butter. Season with salt and pepper. Allow to cool.
Place mushrooms on top of each chicken breast. Mix cheese and 25 g DairyBelle Garlic Butter together and fill mushrooms.
Wrap each chicken and mushroom stack in Phyllo pastry brushed with melted DairyBelle Garlic Butter.
Place on a baking tray and bake in a preheated oven at 180°C for 20 - 25 min.
Serve with side salad or roated vegetables.
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