Three Cheese Phyllo Chicken Parcels
Hands-on time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 4 skinless and deboned chicken breasts
  • 1 cup cheese (use a mixture of feta, mozzarella and a bit of cream cheese)
  • basil pesto
  • 1kg tomatoes, cut into wedges
  • 125ml cream
  • phyllo pastry
  • butter
  1. Switch your oven to grill. Cut the chicken into strips. I find that cutting across the grain and holding your knife at a 45 degree angle makes for the most tender pieces. Season, place in a baking dish in a single layer and grill until almost done, but still slightly pink in the middle.
  2. Turn the oven to 180˚C, chuck the chicken on a plate to cool slightly, and place the tomatoes in the baking dish. Saves on washing up. Drizzle with a little olive oil, balsamic vinegar, salt, pepper and a pinch of sugar. Roast for 30 minutes.
  3. Remove your thawed phyllo and keep under a moist kitchen towel until you're done working with it. Cut three sheets of your pastry into 20 x 20cm squares and place on top of each other, brushing each layer with butter as you go (For the love of God, don't use cooking spray or margarine. Life is too short). Now, place a few pieces of chicken in the middle of your pastry. Spoon a quarter of the cheese mixture on top, place 2 wedges of tomato on top of that and finish your little tower with a teaspoon of basil pesto. Gather the phyllo together around the chicken and make a little parcel. The butter will help it all stay in place if you just sort of scrunch it together. Bake at 180˚C until golden brown.
  4. To serve, blend the remaining tomatoes, strain trough a sieve and heat. In a separate pot, add about 2 tablespoons of the pesto to the cream and reduce until slightly thickened. Serve the parcels with the sauces and a few crispy potato wedges.
Recipe by Two Suitcases and a Tin Pot at