Ingredients for Camembert Apricot Chicken Parcels
- Chicken Breast Fillets
- 1 package (14.1 oz) phyllo pastry, thawed
- 4 ounces Camembert cheese, rind removed and crumbled
- Of Fresh Mint
- 12 apricot halves (fresh or dried)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Camembert Apricot Chicken Parcels? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Camembert Apricot Chicken Parcels
- Coat a large skillet with cooking spray. Heat over medium-high heat. Add 1 lb boneless, skinless chicken breasts and cook until browned on both sides, about 5-7 minutes per side.
- Remove chicken from skillet, let cool slightly, and then thinly slice.
- Preheat oven to 200°C (400°F).
- Lightly grease a large baking sheet with cooking spray.
- Lay 3 sheets of phyllo pastry together, lightly spraying between each sheet with cooking spray to prevent sticking.
- Place approximately 1/6 of the sliced chicken in the center of each phyllo pastry stack. Top with 1 tablespoon of Camembert cheese, 1 tablespoon chopped fresh mint, and 2-3 apricot halves (fresh or dried).
- Fold the sides of the phyllo pastry over the filling, then roll up to create a parcel. Repeat with remaining ingredients to make 6 parcels.
- Place parcels onto the prepared baking sheet.
- Bake for 20-25 minutes, or until the phyllo pastry is golden brown and the chicken is cooked through.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
26g
Fat
20g
Carbs
12g
