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Chicken, Mozzarella, and Pesto Filo Parcels

Absolutely heavenly — these delightful, crunchy little parcels are filled with a wonderful combination of melted mozzarella cheese, peppery basil pesto, sweet sun-dried tomatoes and tender chicken. The recipe is written for 2 servings, but can easily be increased. It’s always fun to be served an individual portion of something special and this is the ultimate!

Chicken, Mozzarella, and Pesto Filo Parcels

2 tbs. basil pesto
8 oz. chicken thighs, chopped (2 large)
4 sun-dried tomatoes, chopped
1 cup shredded mozzarella (not packed)
4 rectangular sheets filo pastry
2 tbs. butter, melted

Heat the oven to 400°F. Line a small baking sheet with parchment paper.

Combine the pesto, chicken, tomatoes, and mozzarella, and season. On a work surface, cut the filo sheets in half to make two squares of four sheets each. Twist the sheets of each pile around slightly to make a star outline. Divide the mixture between the two and brush a little butter along the inside edges. Gather the edges up to make a parcel. (You may need to secure with a small piece of kitchen twine.)

Transfer to the baking sheet and brush all over with butter. Bake for 25 minutes until golden.

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