Chicken with almond paste in filo pastry

Let the filo pastry thaw according to the instructions. Chop the shallot and cut the apricots into small pieces. In the meantime, crumble the almond paste over a bowl and mix in the apricots, thyme and shallot. Add some salt and freshly ground black pepper. Rub the pieces of chicken with salt, pepper, paprika and cinnamon.

Preheat the oven to 200 ° C. Spread 4 sheets of filo pastry on the baking sheet with sufficient space. Spread these sheets thinly with olive oil and cover them with 2 more layers of filo pastry, brush each layer thinly with olive oil. Divide the almond mixture in the middle of the filo pastry piles and place a chicken fillet on top.

Cover the pieces of chicken with a sheet of filo pastry and thinly coat with olive oil. Put another sheet of filo pastry on it and also brush it with olive oil. Now fold the layers of filo pastry under the chicken untidily upwards, so that a kind of flower arises.

Slide the baking sheet into a ridge in the middle of the oven and fry the chickens in 25-30 minutes until golden brown and done. Serve the packages with fresh salad of romaine lettuce leaves, carrot strips with orange slices.