An antipasti of chicken and home made pesto wrapped in brick pastry.
Peel the garlic, cut in half and remove the green stem in the centre. Wash and pick the basil.
Place the garlic, basil leaves, pine nuts, parmesan and olive oil in a blender. Blitz for 1 minute then season with salt.
Cut the chicken fillets in to thin strips. Cut the brick pastry sheets in to 6 triangles. Place the chicken strips at the bottom of the pastry triangles and brush with pesto. Roll up the pastry and then cook under the grill for 2 minutes, turning to ensure that the chicken is cooked through.
«This recipe can also be cooked in the oven - bake at 200°C for 10 minutes.»