1 tsp olive oil
1 leek, halved crossways, sliced lengthways
2 cloves garlic, crushed
2 x 200g skinless chicken breast fillets, trimmed of fat, each cut into 2 pieces
8 sheets filo pastry
1 Tbsp wholegrain mustard
25g (1 cup) baby spinach leaves
2 tsp sesame seeds (optional)
50g (2 cups) mixed salad leaves
1 Lebanese cucumber, halved lengthways, sliced
1 small red capsicum, cut into sticks
1 carrot, cut into sticks
Heat half the oil in a large non-stick frying pan over a medium heat. Add leek and garlic. Cook, stirring occasionally, for 7-10 minutes or until leek begins to soften. Transfer to a bowl and set aside to cool.
Preheat oven to 190°C (fan-forced). Heat remaining oil in the same frying pan over a medium-high heat. Add chicken. Cook for 1 minute on each side or until lightly browned. Transfer to a plate.
Line a large oven tray with baking paper. Lay 1 pastry sheet on a clean surface. Spray with cooking spray. Top with another pastry sheet. Repeat with another 2 pastry sheets. Cut pastry stack in half crossways. Repeat spraying and layering with remaining 4 pastry sheets. Cut pastry stack in half crossways to make 4 pastry stacks in total.
Spoon leek mixture between pastry stacks, leaving a 3cm border all around. Top each with a piece of chicken. Spread 1 tsp mustard over each. Top with spinach leaves. Fold in sides and roll up pastry to enclose filling. Put pastry parcels on prepared tray. Spray with cooking spray and sprinkle with sesame seeds, if you like. Bake for 20-25 minutes or until pastry is golden brown and chicken is cooked through.
To make the mixed salad, put salad leaves, cucumber, capsicum and carrot in a medium bowl. Toss to combine.
Divide parcels between serving plates. Serve with salad.
Nutrition Info PER SERVE 975kJ, protein 26.6g, total fat 4.1g (sat. fat 0.9g), carbs 20.3g, fibre 3.3g, sodium 300mg. Carb exchanges 1 1⁄3. GI estimate medium.