Tender chicken pieces topped with crisp filo pastry makes a quick and flavoursome meal.
step 1
Preheat oven to 220°C/200°C fan-forced.
Step 2
Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes or until browned. Transfer to a bowl. Melt half the butter in pan. Add leek. Reduce heat to medium. Cook, covered, for 5 minutes or until leek has softened. Stir in flour. Cook for 1 minute. Stir in stock. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes or until chicken is cooked through and sauce thickened. Stir in spinach.
Step 3
Meanwhile, place remaining butter in a microwave-safe bowl. Microwave on medium-low (30%) for 30 seconds to 1 minute or until melted. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and 2 pastry sheets to make 1 pastry stack. Roll up stack from 1 long side. Cut into 1cm-wide strips. Repeat with remaining butter and pastry.
Step 4
Spoon chicken mixture into a 5 cup-capacity baking dish. Arrange pastry rounds over chicken mixture. Bake for 10 minutes or until golden and crisp. Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 502 | ||
Calories from Fat: 242 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 182.4mg | 56 % | |
Sodium 617.3mg | 21 % | |
Potassium 844.1mg | 22 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 22.8g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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