Chicken Filo with Marinated Feta & Sundried Tomatoes

INGREDIENTS

4 small skinned and boned chicken breasts (halves)
8 large Delmaine Sundried Tomatoes
100g Delmaine Marinated Feta
12 sheets Chilled Filo Pastry
2-3 tablespoons Delmaine Extra Virgin Olive Oil

Caper Sauce
1/2 cup of Sour Cream
3 tablespoons Delmaine Capers

DIRECTIONS

Preheat the oven to 190°C.

Trim the chicken breasts. Make a pocket in the centre of each breast.

Pat the feta and sundried tomatoes dry with a paper towel. Halve the sundried tomatoes.

Fill the pockets with the feta and sundried tomatoes then fold over to close.

Place a sheet of filo on the benchtop. Brush with olive oil. Top with two more oiled sheets. Place one chicken breast at a short end of the filo, fold in the sides and roll up. Place on a baking tray and brush with more oil. Repeat with the remaining chicken, feta, sundried tomatoes and filo.

Bake for 30 minutes, covering loosely with foil if the fillo darkens too much.

Caper Sauce

Rinse and drain capers and mix with sour cream.

Serve Chicken Filo sliced in half, with the Caper Sauce on the side. Accompany with a mesclun salad and Delmaine olives.

Serves 4.