Chicken, Leek & Mushroom Parcels |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This recipe is from the Australian Weight Watchers 'Secrets of Success' Cookbook. It was submitted by Kerry Lane, Australian Slimmer of the Year 2007, Lifetime Member Category Winner. There are 4 points per serve. Unbaked parcels are suitable to freeze. Ingredients:
olive oil, spray |
400 g chicken, mince lean |
10 g canola margarine |
1 leek, sliced thinly |
100 g button mushrooms, finely chopped |
2 teaspoons plain flour |
125 ml skim milk |
1/2 cup fresh basil leaf, finely chopped |
6 sheets filo pastry |
Directions:
1. Preheat oven to 200°C Spray a baking tray with oil. Spray a large nonstick frying pan with oil and heat over high heat. Add mince, cook for 3 minutes or until browned lightly, breaking up lumps with a wooden spoon. Remove Chicken from pan.
2. Melt spread in same frying pan over medium heat. Add leek and mushrooms, cook, stiring, for 2 minutes or until soft. Add flour. Cook for 1 minute. Gradually add milk, stiring until smooth after each addition. Bring to the boil, stirring continuously. Simmer for 2 minutes or until sauce thickens. Remove from heat, stir in basil, cool.
3. Cut filo sheets in half cross-ways. Spray each piece with oil. Stack 3 filo pieces together. Repeat with remaining filo to make 4 stacks. Place a quarter of the cooked chicken mixture in the centre of each filo stack. Fold pastry to enclose filling and make a parcel shape. Repeat with remaining filo stacks and chicken mixture. Place parcels on oven tray. Spray parcels with oil. Bake for 25 minutes or until golden.
|
|