Mains
Chicken Fingers in Baklava Pastry
Chicken fingers wrapped in delicate baklava pastry—a creative and tasty recipe. The spice mix, Parmesan cheese, and béchamel add flavorful depth to the chicken. Give it a try and you’ll likely make it again.
Total time140 min
Prep70 min
Cook70 min
Yield6 servings
DifficultyHard
ReviewsNo public ratings yet
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
MainsInternationalGluten freeEgg free
Recipe story
Chicken Fingers... a creative recipe that pleases all tastes
\r\n\r\n
Ingredients
- Baklava pastry
- half cup ghee
- half cup oil
- Filling:
- 1 kilo chicken breast
- half teaspoon black pepper
- half teaspoon paprika or sweet red pepper powder
- half teaspoon ground dried coriander
- 1 teaspoon garlic powder
- quarter teaspoon nutmeg
- 1 tablespoon salt
- grated carrot
- half cup Parmesan cheese
- 2 tablespoons béchamel sauce
Method
- Wash the chicken well and drain it... then cut it lengthwise and across until you have four pieces from each chicken breast
- Season the chicken pieces with the spices on all sides
- Brush the pan with a little vegetable oil... and sear the chicken on high heat on both sides
- When cooked through, cut it into small cubes
- Add the carrot, béchamel, and cheese, and mix the filling well
- In a small bowl, mix the oil with the ghee to brush the pastry... place two layers of baklava pastry and brush the surface of the layers with the mixture
- Spread a little of the filling and roll the pastry tightly
- Place the chicken fingers on a baking tray and brush their tops with oil and ghee as well
- Bake them in a hot oven at 200°C for about ten minutes or longer until cooked
- Brown the top and serve hot with ketchup or barbecue sauce
