Peachy Chicken Fillo Pockets
Peachy Chicken Fillo Pockets
These savoury pockets are easier to prepare than you may think. Give them a try for a new way to prepare chicken.
Makes 4 servings
Ingredients
8 sheets fillo pastry
2 peaches, pits removed, chopped
1-2 chicken breasts, cooked and chopped (enough for 1 cup)
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) cucumber, peeled and chopped
1/2 cup (125 ml) plain low fat yogurt
1 tbsp (15 ml) dried parsley
1/2 tbsp (7.5 ml) vegetable oil
1 tsp (5 ml) freshly grated ginger
1/2 tsp (2.5 ml) salt
1/4 cup (80 ml) butter, melted
Directions
- Preheat oven to 350° F (200° C). Heat oil in saucepan. Add onions and ginger and sauté for 3 minutes. Set aside.
- In large bowl, combine peaches, chicken, cucumber, yogurt, parsley and salt. Mix well. Add onions and ginger.
- Use 2 fillo sheets per packet. To assemble, stack 2 sheets. Brush top lightly with butter. Place 1/4 of peach chicken mixture, about 2 inches from one corner of pastry. Fold pastry over filling, tuck in sides and continue folding to form a packet. Place on prepared baking sheet and brush lightly with butter. Bake for 20–25 minutes until lightly golden.
Nutritional Information
Per serving
375 calories
20.5 g (22%) carbohydrates
25 g (26%) protein
21.5 g (52%) fat
This recipe is suitable for heart-smart, low-fat and diabetic diets.
