Thai chicken in filo pastry

Serves 4

Ingredients:

4 chicken breasts
2/3 bottle of  ready made Thai coriander, coconut & lemon marinade
8 sheets of filo pastry
2 tbsp sunflower oil
50g butter
Thai fragrance rice

Preparation:

Cut the chicken breast in half and pour over the marinade and leave for 5 minutes.
Fold each pastry sheet into half lengthways.
Brush the folded side with sunflower oil and place half a chicken breast onto the pastry. Fold over the pastry lengthways and brush with melted butter to seal properly. Fold over the other two edges to form a neat parcel and brush with melted butter.
Place on a baking tray in the oven at 180ºC, Gas Mark 4 for 30 minutes or until golden.
Serve with salad or rice and a selection of vegetables.