Recipe of Quick Phili Chicken In Filo Pastry with hassleback potatoes

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, phili chicken in filo pastry with hassleback potatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Whilst your potatoes are in the oven, we are going to get our filo pastry sheets which have already been defrosted and lay them out ready to be filled. Shred your chicken or take your pre-shredded chicken and mix with Philadelphia of your choice (I use the herb one) until the chicken is smothered completely by the phili. Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs. Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.

To begin with this recipe, we have to first prepare a few components. You can have phili chicken in filo pastry with hassleback potatoes using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Phili Chicken In Filo Pastry with hassleback potatoes:

1. Take 2 chicken breasts (shredded)
2. Prepare 4 filo pastry sheets
3. Get Philadelphia cheese spread
4. Make ready Hassleback potatoes
5. Prepare 6 Maris Piper Potatoes
6. Get 1 tbsp Oregano
7. Make ready Dash olive oil
8. Take 1 tbsp Thyme
9. Take 1 tbsp Rosemary
10. Make ready Half tbsp salt
11. Prepare Mozzarella

If you're not experienced with phyllo dough, you may be surprised how easy it is to work with. Unroll phyllo sheets and cover with a lightly damp dish towel. Place one sheet of phyllo on the bottom of the dish. Add the spinach mixture, spreading evenly.

Instructions to make Phili Chicken In Filo Pastry with hassleback potatoes:

1. Personally I use frozen chicken breasts as we go through a lot of chicken. So first of I put my 2 frozen chicken breasts in the oven (you may use already cooked chicken or shredded chicken as we are going to shred the chicken anyways
2. Once the chicken is cooking we will move onto the potatoes. So for this step, I slice the potatoes downward along the whole potato. I then fill these gaps with mozzarella (do this with care as the potatoes can rip all the way down which we don’t want).
3. Now we are going to get a small bowl, and make our brushing coat. In this bowl I mix olive oil with oregano, rosemary, thyme and salt. I don’t tend to measure these to be honest but I would say roughly a tbsp of each. We then brush the potatoes with this mix and pop in the oven until crispy brown. Usually about 45 minutes at 190 degrees but you can vary this depending on your own oven. I sometimes leave them an extra 10 minutes to go even crispier.
4. Whilst your potatoes are in the oven, we are going to get our filo pastry sheets which have already been defrosted and lay them out ready to be filled.
5. Shred your chicken or take your pre-shredded chicken and mix with Philadelphia of your choice (I use the herb one) until the chicken is smothered completely by the phili.
6. I am then taking a heaped spoon full of mixture into the centre of each pastry sheet, spreading evenly whatever is left over, and folding over the pastry sheets.
7. Put chicken parcels in the oven for the last 20 minutes with your potatoes. Depending on how crispy you want your parcels add or take away 5-10 minutes.

Place one sheet of phyllo on the bottom of the dish. Add the spinach mixture, spreading evenly. Phyllo makes an ingenious wrapper for this take on the popular Indian snacks, although the filling of garam masala-spiced potatoes and peas is quite traditional. They bake up light and crisp. Place a sheet of filo pastry on a flat surface.

So that is going to wrap it up with this exceptional food phili chicken in filo pastry with hassleback potatoes recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!