Filter
Reset
Sort ByRelevance
Robot Master Dave
Chicken fillet in filo pastry
Filo pastry with paprika, chicken fillet and tapenade of green olives from the oven.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Place the filo pastry under a wet cloth to prevent dehydration.
-
Preheat the oven to 180 ° C.
-
Cut the pepper and chicken fillet into pieces. Mix the paprika with the chicken. Add the tapenade. Mix everything and season with salt and salt.
-
Spread thinly the filo pastry sheets with olive oil. Put a second sheet on each sheet. Divide the chicken mixture over it. Brush around with some oil and pick up the chicken.
-
Place the packages on a baking tray and bake in a browned brown for 20 minutes. Tasty with mashed potatoes and green beans.
-
115 minMain disholive oil, Red onion, winter carrot, portobello, Red pepper, thyme, dried Italian herbs, garden peas, minced beef, basil, egg, Spanish olives with garlic, semi-sundried tomatoes, Parmesan cheese, flour, puff pastry,wellington with tomato and olives -
45 minMain dishwild and white rice, tomatoes, onion, Mozzarella, Quorn finely chopped, friséesla, salad dressing blue cheese,tomatoes stuffed with mozzarella -
40 minMain dishRed onions, olive oil, mix for pizza bottom, raisins, pine nuts, Sun dried tomatoes, Red Pesto, white cheese cubes,pizza with white cheese cubes -
35 minMain dishonion, garlic, celery, Red pepper, kidney beans, oil, chili powder, basis for tomato soup, fresh coriander, tomatoes, jalopeño slices (jar), grated old cheese, nacho chips natural,Spicy Bean soup
Nutrition
310Calories
Sodium5% DV125mg
Fat25% DV16g
Protein52% DV26g
Carbs5% DV15g
Fiber16% DV4g
Loved it