Chicken, tofu and mushroom parcels
- 2 teaspoons olive oil
- 250g chicken breast fillet, chopped
- 150g mushrooms, thinly sliced
- 4 cups baby rocketarugulaX
- ¼ cup chicken stock
- 300g silken tofu
- 2 teaspoons oyster sauce
- 2 teaspoons cornflourcornstarchX
- ¼ cup chopped fresh coriandercilantroX
- 8 sheets filo pastry
- vegetable oil spray
1 Put the olive oil in a non-stick frying pan over medium heat. Cook the chicken until it starts to brown. Add the mushrooms and cook for 3 minutes. Add the rocket and stock to the pan and cook for 2 minutes, stirring, until the rocket wilts. Add the tofu and bring to the boil.
2 Meanwhile, combine the oyster sauce, 2 teaspoons of water and the cornflour in a small bowl. Add to the frying pan and stir until the sauce thickens. Remove from the heat, stir in the coriander and allow to cool.
3 Preheat the oven to 190°C and line a baking tray with baking paper.
4 Spray 2 sheets of the filo pastry with vegetable oil spray and fold in half. Place a quarter of the filling in the centre. Fold the bottom edge of the pastry up over the filling, fold in the sides and roll away to complete the parcel. Carefully place seam side down on the baking tray. Repeat with the remaining pastry and filling. Bake the parcels for 15-20 minutes until golden.
Serve hot with steamed vegetables or salad.
Nutrition Info (per serve)
Total fat 11.8g
Saturated fat 2.1g
Dietary fibre 1.9g
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