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Ingredients
- 4 ounce chicken breast (boneless and skinless)
- 60 gm carrot
- 60 gm rutabagas
- 60 gm leeks
- 60 gm celery julienne
- 4 x sheets phillo pastry Pam Spray red sweet pepper chicken stock or possibly cubes baby bok-choy minced fresh herbs wild rice mix lemon pepper
Directions
- For the Sauce:Cut the red pepper in 4, clean the seeds out.
- Place the pepper on a baking sheet and spray with Pam.
- Bake in a preheated oven (400F) for about 15min on top rack.
- Peel the skin and cut into 4 pcs.
- Place in a pot and add in a bit of chicken stock.
- Cook for a couple of min.
- Pour contents in a blender or possibly food processor and puree.
- Add in salt and pepper if needed.
- For the Chicken Supreme Parcel:Take the sheet of phillo and spray them with Pam.
- Place them on top of each other.
- Cut the sheet into four strips.
- Arrange the strips in star shape.
- Place strips of root vegetables in middle.
- Sprinkle with lemon pepper.
- Place the chicken breast on top and sprinkle with lemon pepper and fresh herbs.
- Wrap the phillo as a parcel, taking each strip end and fold to the middle of the top of the chicken.
- Work your way around.
- Place on a baking sheet and bake for 35min.
- Arrange on the sauce on a plate and serve with rice and bok-choy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 2 servings | |
| Calories 110 | |
| Calories from Fat 40 | 36% |
| Total Fat 4.4g | 6% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.05g | |
| Cholesterol 29mg | 10% |
| Sodium 76mg | 3% |
| Potassium 364mg | 10% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.7g | 2% |
| Protein 10.39g | 17% |
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