Chicken fillet in filo pastry

Name: chicken fillet in filo pastry
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 sheet frozen filo pastry thawed; 1 yellow bell pepper; 400 g chicken breast; 6 el fresh green olive tapenade; el traditional olive oil

Filo pastry with paprika, chicken fillet and tapenade of green olives from the oven.

Ingredients

4 sheet frozen filo pastry thawed
1 yellow bell pepper
400 g chicken breast

6 el fresh green olive tapenade
El traditional olive oil

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.