Crispy Duck Leg Confit
with caramelised witlof, truffle infused mash, sautéed wood mushrooms with madeira jus.
2 x 240g skinless chicken breasts
1 cup English spinach leaves
6 Bega® Super Slim cheese slices
1/2 cup (100g) 97% fat-free semi sun-dried tomatoes
8 sheets filo pastry
1 tsp sesame seeds (optional)
Pre-heat oven 180 C fan forced.
Flatten each chicken breast until double in size. Spread spinach leaves over each breast evenly. Cut each slice of cheese in half then lay 6 halves along the centre of each chicken breast. Arrange sun-dried tomatoes over top of cheese.
Carefully lift widest edge of the chicken breast over filling tightly making sure filling is secure inside the chicken breast roll. Cut each breast in half to give 4 separate rolls.
Lay 1 filo sheet on the bench with the narrow side facing you. Spray with cooking spray then place a second sheet of filo on top. Re-spray top with cooking spray then place 1 chicken roll on the pastry about a quarter of the way down the sheet, then roll the pastry over the top of chicken so it is just covered. Fold the left and right side of the pastry over the chicken breast and spray with cooking spray. Continue rolling to form a parcel.
Place on a flat baking tray that has been coated with cooking spray. Repeat for the other 3 chicken breasts. Spray tops of each parcel with cooking spray and sprinkle sesame seeds over top. Bake for 30 minutes.