Mother Hen in her Pen

Don't be afraid of filo. This recipe walks you through it to see you turn out these light, buttery chicken parcels like a seasoned chef.

  1. Dice chicken and brown off in a frying pan. Once cooked, set aside to cool. Sauté onion, capsicum and garlic until soft.
  2. In a mixing bowl, place the cooked chicken and sautéed vegetables. Add the cream cheese, grated cheese and chicken stock. Season to taste.
  3. Melt butter (this is the glue for your parcels). To make your parcels, layer three sheets of pastry and brush with the melted butter. Place a portion of the mixture at one end of the filo, leaving space to fold over at each end. Roll over once and fold in the ends.
  4. Brush the folded area with melted butter. Roll up the remaining pastry to make your parcel. Cook in a 180°C oven for 15 minutes or until brown. Serve with fresh garden salad and your favourite dressing.
Recipe by:
Sharron Chittock, Head Chef. Monty's, Queenstown.

Monteith's Credit

Meal Type:
Prep Time:
5 mins
Cooking Time:
30 mins
Sharron Chittock


4 chicken breasts

2 teaspoons of crushed garlic

1 brown onion finely diced

1 tablespoon chicken stock

1 small red capsicum

100g butter

1 small green capsicum

12 sheets of filo pastry

250g cream cheese salt and pepper to season

1 cup of grated cheese (mozzarella is the best)