Rice Stuffed Chicken Filo Packets

• 1 tbsp oil
• 1/2 None red onion
• 7 oz cooked brown rice
• 2 tbsp chopped sun-dried tomatoes
• 2 tbsp chopped fresh basil leaves
• 2 oz feta cheese, crumbled
• 2 None chicken breasts, halved horizontally
• 8 sheets filo dough
• 4 1/2 tbsp butter, melted
• None None salad, to serve

1. Preheat oven to 400u0b0F. Lightly grease and line a baking tray.
2. Heat oil in a small frying pan over high heat. Saute red onion for 3-4 mins, until tender. Transfer to a bowl and let cool slightly. Mix in cooked brown rice, sun-dried tomatoes, basil and crumbled feta. Season to taste.
3. Cover each chicken breast fillet with plastic wrap and pound with a rolling pin to flatten. Distribute rice mixture between pounded chicken and roll up firmly. Wrap in plastic wrap and chill until ready to use.
4. Stack 4 sheets of filo dough together, brushing each layer with butter. Cut in 1/2. Place a chicken parcel on each pastry stack then roll up, folding in sides as you go. Place on prepared tray, seam side down. Brush with melted butter. Repeat with remaining filo and chicken. Bake for 20-25 mins, until golden brown and chicken is cooked through. Serve with salad.

oil, red onion, brown rice, tomatoes, fresh basil, feta cheese, chicken breasts, dough, butter, salad

Taken from recipes-plus.com/api/v2.0/recipes/36770 (may not work)