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Chicken fillet in filo pastry
 
 
4 ServingsPTM35 min

Chicken fillet in filo pastry


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

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Directions

  1. Place the filo pastry under a wet cloth to prevent dehydration.
  2. Preheat the oven to 180 ° C.
  3. 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.
  4. 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.
  5. Place the packages on a baking tray and bake in a browned brown for 20 minutes. Tasty with mashed potatoes and green beans.

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Nutrition

310Calories
Sodium5% DV125mg
Fat25% DV16g
Protein52% DV26g
Carbs5% DV15g
Fiber16% DV4g

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