Chicken and apple aumônière

1. Wash and dry the apples. Remove the seeds and cut into cubes. Melt the salted butter in a frying pan and cook the apple cubes over low heat, turning regularly until they are tender. Salt and pepper.

2. Cut the chicken breasts into small cubes. Heat oil in a pan and fry the chicken cubes. Salt and pepper. Mix the apples and chicken in a bowl.

3. Wash, dry, thin out and chop the chervil. Add it to the bowl. Adjust the seasoning and mix. Preheat the oven to th. 6-180°C.

4. Melt the unsalted butter. Brush the phyllo sheets and garnish with the apple and chicken mixture in the centre. Lift the edges to form a small purse. Tie with a wooden pick. Bake for 10 minutes. Serve immediately. 

Photo credit: Sucré Salé