Saturday, September 6, 2008

Wrapped Asparagus Chicken

A delicious make-ahead meal of boneless chicken breasts and canned asparagus wrapped in filo pastry - oven-baked until crisp and golden. Recipe serves 4.


Salt and freshly ground pepper
4, approximately 6 1/2 ounce (200 g) chicken fillets, or boned breasts, skin removed
4 ounces (125 g) butter
2 large cloves garlic, crushed
14 ounce (440 g) can asparagus spears, drained, liquid reserved
8 sheets filo pastry
Asparagus Sauce:
14 ounce (440 g) can cream of asparagus soup
1/4 cup white wine
1/4 cup cream
1 tablespoon Dijon mustard


1. Season chicken fillets with salt and pepper.
2. Melt butter in a frying pan. Add garlic and chicken fillets. Cook for 5 minutes, turning to lightly brown both sides. Remove, set aside.
3. Brush a sheet of filo pastry with garlic butter, then layer with another sheet of pastry. Place chicken fillet in center and top with 4 or 5 asparagus spears.
4. Fold in edges and roll up into a parcel. Place on flat baking tray and brush with butter. Repeat process with remaining ingredients.
5. Bake in a moderate oven at 350 degrees F (180 degrees C) for 20 minutes. Increase temperature to 400 degrees F (200 degrees C) and bake for a further 5 minutes or until golden brown.
6. Meanwhile, combine sauce ingredients in a pan, adding reserved asparagus liquid. Stir over moderately high heat until sauce boils. Season with pepper.

Serve chicken with sauce. Accompany with oven-baked stuffed whole tomatoes and parsley-tossed, drained and heated canned baby carrots.

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