Ingredients
- 1 tablespoon olive oil
- 1 brown onion (cut into thin wedges)
- 300 gram mushrooms (button mushrooms, quartered)
- 2 carrots, chopped
- 1 red capsicum, chopped
- 2 celery sticks, chopped
- 2 cloves garlic, chopped
- 1 teaspoon paprika (smoked)
- 1 teaspoon dried oregano
- 1 sachet (50 grams) tomato paste
- 400 grams tomato puree
- 125 ml chicken stock
- 600 grams boneless skinless chicken breast (fillets, thickly sliced)
- 1 teaspoon cornflour
- 60 grams low-fat sour cream (extra-light)
- 4 sheets (50 grams) filo pastry
- Olive oil cooking spray
How to Make
-
Step 1: Heat oil in a large saucepan over medium heat and add the onion, mushrooms, carrot, capsicum, celery and garlic and cook, stirring often, for 4 to 5 minutes and then add the paprika and oregano and cook, stirring, for 1 minute.
-
Step 2: Preheat oven to 200C (fan forced).
-
Step 3: Add the tomato paste, puree and stock and then cover and simmer for 10 minutes and then add the chicken and cook for 1 minute and then add the combined cornflour and sour cream to the pan and cook, stirring, until the mixture thickens and comes to a simmer and then transfer to a 2 litre (8 cup) ovenproof dish.
-
Step 4: Spray each sheet of filo and cut each sheet lengthways into 4 and scrunch each strip of filo up and place on top of the chicken mixture to cover and then spray filo with cooking spray and bake for 15 minutes or until golden and brown on top.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.