Ingredients

1	quantity of pesto - see recipe
1-2	chicken thighs per person
100 g	sun dried tomatoes
	butter - for pastry
1	packet of filo pastry
	seasame seeds

Equipment

• oven

Method

1. preheat oven to 190C
2. make pesto - see recipe
3. add sundried tomatoes to pesto and blend again
4. remove excess fat from chicken thighs
5. put a spoonful of pesto in the middle of each thigh and roll it up around the pesto
6. layout a sheet of filo, coat with butter add a second sheet on top, coat with butter until minimum of 3 sheets
7. wrap pesto stuffed chicken in filo
8. place on greased oven tray
9. glaze with milk and sprinkle with sesame seeds
10. bake at 190 apprxomately 25 minutes or until golden and flakey
11. serve hot with salad or steamed veggies

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