Algerian Bourek Chicken
- 1 lb. chicken breasts
- 1 teaspoon of cinnamon
- salt and pepper
- 1 onion
- 1 clove garlic
- laughing cow cheese
- 1 egg
- Phyllo pastry
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
In a saucepan, brown the onion and chopped garlic. Cut the chicken into small cubes.
Add the salt, pepper and cinnamon and turn occasionally for 5 minutes. Cool slightly and move to a bowl or casserole dish. Add the egg, mix well.
Add two portions of cheese sprinkle with chopped parsley.
Cool 10 minutes before serving the meal.
Filo dough: fill your filo sheets with a small piece cheese (Laughing Cow) add chicken mixture and close. Cook well in a pan until golden on both sides Serve immediately.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!