Ingredients
1 tablespoon reduced-fat butter
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons cornflour
2 cups chicken stock
1/3 cup fresh parsley, chopped
2 tablespoons fresh basil, torn into small pieces
525gms skinless chicken breast, cooked & shredded
2 cups fresh mixed vegetables, lightly steamed or 2 cups mixed frozen vegetables, defrosted
6-8 sheets of filo pastry
Method
1. Pre-heat oven to 200 degrees C. Heat large non-stick pan and melt butter. Add onion and cook
until soft. Add garlic and flour and cook 1 minute. Turn heat down and add stock, parsley and basil.
2. Turn heat to medium, and cook for 2-3 minutes or until mixture thickens.
3. Fold in vegetables and chicken and heat through. Pour into ovenproof dish.
4. Tear filo sheets in half; crumple up each piece and place on top of chicken and vegetables.
Spray lightly with olive oil spray. Bake in oven until pastry golden brown, about 20-25 minutes.
Bon Appetite!
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