Mediterranean Chicken Pockets

Rating: 2.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Cream sauce:


Preparation time: 20 min Cooking time: 50 min

Preheat the oven to 180 C. Remove fat and tendons from fillets. Heat oil in a frying pan and sear fillets for 4 min on each side until lightly browned and just cooked. Remove from frying pan and drain on kitchen roll.

Stir-fry garlic, olives, thyme and tomatoes in skillet for 1 min over medium heat until tomatoes are tender but still retain their give. Season to taste, remove from heat and cool. Brush one pastry sheet with melted butter and top with another. Place a lung roast on one end and top with a quarter of the tomato mixture. Roll up the pastry sheet, tucking in the raender. Place seam side down on a flat baking sheet. Make 3 more pockets. Bake without lid for 30 minutes until golden brown. Remove from heat and arrange on a heated serving platter or possibly directly on individual plates. Pour the sauce on top and serve on the spot. Mix mustard, whipping cream, vinegar, basil and feta in a saucepan over medium heat.

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