Chicken roll with artichokes & Gruyère

Chicken roll

Ingredients for 4 servings:

  • 1 item KANAKI Fillo Pastry
  • 4 chicken breast fillets (approximately 1lb.)
  • 4 medium zucchinis
  • 2 spring onions
  • 1 clove of garlic (crushed)
  • 4 artichoke hearts, cut in half
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. fresh marjoram (or 1 tsp. dried marjoram)
  • 5.3oz (150 gr.) Gruyère cheese
  • ¼ cup olive oil
  • salt and pepper

Execution:

Wash the zucchini and cut them into thin slices. Finely chop the onions and cut chicken fillets into thin strips. Heat 1/4 cup of olive oil and sauté the chicken, zucchini, onions and clove of garlic. Allow to cook for a few minutes and add the artichokes, parsley, marjoram, and a pinch of salt and pepper. Remove from the heat and let it cool.

Cut the Gruyère cheese into cubes and add to the chicken mixture. Divide the filling into 4 parts. Follow the instructions on the fillo package to make the rolls out of the fillo sheets. Place them in a baking tin and brush with olive oil. Bake in a preheated oven at 350° F for 40 minutes.

Cooking time:40 minutes

Preparation time:30 minutes

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