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1
Flatten chicken fillets with a mallet until an even thickness.
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2
Spread each chicken fillet with 1/2 tbsp (7 ml) dijon mustard, then sprinkle each fillet with 1/4 of the finely chopped onion.
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3
Mix together the cheeses, then place 1/4 of mixture at the short end of each fillet.
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4
Roll up chicken fillet to enclose filling and secure with toothpicks.
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5
Heat oil in a heavy based pan and gently cook chicken until almost done and lightly browned.
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6
Remove from heat and let cool slightly.
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7
Melt butter in microwave.
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8
Lay a sheet of filo on your workbench and brush with melted butter, cover with another sheet, brush with melted butter and cover with the third sheet.
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9
Repeat with remaining three sheets.
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10
Remove toothpicks from chicken rolls (make sure you get them all!
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11
), and position each chicken roll in one corner of the layered filo sheets.
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12
Spread each chicken roll with remaining dijon mustard, then sprinkle with remaining garlic and cheese mixture.
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13
Roll up firmly, tucking the ends in as you go.
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14
Brush with remaining melted butter and sprinkle with sesame seeds, parsley and a little paprika.
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15
Place chicken on a non-stick oven tray seam side down, and bake in a moderate oven approximately 20 minutes until chicken is cooked through and pastry is golden brown.
