Three-cheese Mediterranean chicken in phyllo on tomato compote

July 13, 2014 (Last Updated: January 11, 2019)
Three-cheese Mediterranean chicken in phyllo on tomato compote recipe

Three-cheese Mediterranean chicken in phyllo on tomato compote

Serves: 8
Cooking Time: 1 hour

Ingredients

  • 2 garlic cloves, crushed
  • 60g feta
  • 60g mozzarella
  • 60g Parmesan, grated
  • 60ml olive oil
  • 3 sheets phyllo pastry, cut
  • into 25cm squares
  • 1kg chicken breasts, cubed
  • 30ml olive oil
  • 100g ready-made pesto
  • fresh thyme or rosemary, to garnish
  • COMPOTE
  • 100g Rosa tomatoes, cubed
  • 100g baby Rosa tomatoes
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 20ml olive oil

Instructions

1

Preheat the oven to 180ºC.

2

Mix the garlic, cheese and olive oil well, divide into 2 bowls and set aside.

3

To make the compote, cook the tomato, garlic and onion in the olive oil over medium heat for 10 minutes.

4

Line a greased baking dish with the phyllo pastry.

5

Grill the chicken in the olive oil for about 3 minutes. Mix the chicken with half of the cheese mixture, a third of the tomato compote and the pesto, and place inside the phyllo.

6

Spoon a third of the tomato compote on top, close the phyllo pastry and hold together with cocktail sticks. Bake in the oven for about 20 minutes.

7

To serve, place the remaining tomato compote on a serving plate and place the phyllo parcel on top. Remove the toothpicks. Sprinkle with the remaining cheese mixture and serve immediately. Garnish with thyme or rosemary.

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