Chicken Pomodoro Parcels

This is a recipe that I knew I was going to cook - you know the recipe that from the minute you turn the page of the cookbook and look at the picture you have been tempted.

Not only do we love using filo pastry but the combination of ingredients to make the parcel filling was enticing, of course it was it has spinach!

This was an easy meal to make and with very few ingredients to the outcome was amazing not to mention that they are quite filling.

Chicken Pomodoro Parcels

(recipe adapted from Symply Too Good To Be True #6)

Serves: 4

Points per serve: 5.5

2 x 240 gram skinless chicken breast fillets

1 cup baby spinach leaves

6 x 97% fat-free cheese slices

100 grams 97% reduced fact semi sundried tomatoes

8 sheets filo pastry

cooking spray

1 teaspoon sesame seeds (optional)

Preheat oven to 180 degrees Celsius.

Flatten each chicken breast until double in size. Spread spinach leaves over each breast evenly. Cut each cheese slice in half then lay 6 halves along the centre of each chicken breast. Arrange tomatoes over the top of the cheese. Carefully lift widest edge of the chicken breast over the filling tightly making sure filling is secure inside the chicken breast roll. Cut each breast in half to give 4 seperate rolls.

Lay 1 sheet of filo on the bench with the narrow side facing you. Spray with cooking spray then place a second sheet of filo on top. Re-spray top with cooking spray then place 1 chicken roll on the pastry about a quarter of the way down the sheet, then roll the pastry over the top of the chicken so it is just covered. Fold the left and right side of the pastry over the chicken breast and spray with cooking spray. Continue rolling to form a parcel. Repeat to make 3 more parcels. Spray tops of each parcel with cooking spary and sprinkle with sesame seeds if using.

Place onto a large lined baking tray and bake for 30 minutes.


(click here for a printable version of this recipe)