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.
-
20 minMain dishpenne, half-to-half minced, green pesto, egg, bread-crumbs, (olive oil, sugo, broccoli florets,penne with pesto balls -
30 minMain dishpotatoes, lemon, tilapia fillet, olive oil, onions, garlic, paprika mix, tomato cubes,stewed tilapia with paprika -
30 minMain dishsprout of broccoli, fennel, Red onion, garlic, olive oil, White wine, little cherryto, demi crème fraîche, farfalle, salmon fillet, lemon,pasta with fennel, broccoli, cherry tomatoes and baked salmon -
75 minMain dishleeks, smoked bacon strips, fresh thyme, unsalted butter, wheat flour, semi-skimmed milk, dried nutmeg, Honig lasagne sheets, fine frozen garden peas, Mozzarella,preilasagne with bacon
Nutrition
310Calories
Sodium5% DV125mg
Fat25% DV16g
Protein52% DV26g
Carbs5% DV15g
Fiber16% DV4g
Loved it