CHICKEN AND ARTICHOKE PARCELS Preparation time: 20 minutes | Cooking time: 25 minutes 1/4 cup dry white wine 1/2 cup water 1 trimmed stick celery, sliced thinly 1 small brown onion, chopped finely 300 g single chicken breast fillet, chopped finely 1 tablespoon all-purpose flour 1/2 cup skim milk 400 g can artichoke hearts in brine, drained, cut into quarters 2 tablespoons finely chopped fresh basil Freshly ground black pepper 8 sheets filo pastry Cooking-oil spray Combine wine, the water, celery, onion and chicken in medium saucepan; bring to boil. Simmer for about 5 minutes or until onion is soft and chicken is tender.

Stir in combined flour and milk; stir until mixture boils and thickens. Remove from heat; stir in artichoke and basil. Season with pepper.

Cut pastry sheets in half crossways; layer four halves together, brushing lightly with water between each layer. Repeat with remaining pastry sheets. Place one quarter of chicken mixture on one end of pastry; fold in sides. Roll to enclose filling. Repeat with remaining chicken mixture and pastry.

Place parcels on baking-paper-lined oven tray; spray with cooking-oil spray. Bake, uncovered, in 350°F oven about 15 minutes or until pastry is browned lightly. Serve with mesclun salad, if desired.

Makes 4.

Per parcel: 5.2g fat; 257 calories.

STORE: Parcels can be prepared a day ahead and refrigerated, covered. Uncooked parcels may be frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks