Task 2 SITHGCC027 Prepare Dishes using basic Methods of cookery Project Use the recipe provided or one supplied by your assessor Respond to all questions. CHICKEN IN FILO PASTRY YIELD: 1 PORTION Ingredients Breast of chicken, no 10 Asparagus spears Camembert Pepper, salt Filo sheets Unsalted butter, melted Quantity 1 2 30 g to taste 2 40 g Step Method Preheat the oven to 185 C. Blanch and refresh the asparagus in boiling salted water. 1 2345 5 6 7 8 9 Trim the breast and remove any skin, bones and fat. Lay the breast on a cutting board and open it out a little using a knife. Season the opening. Trim the asparagus in length to a little shorter than the chicken and lay the spears lengthwise in the small incision. Cut the cheese into small pieces and place on top of the asparagus. Fold the filled breast over lengthwise to form a neat bundle. Lay one filo sheet on a bench and paint the surface with melted butter. Lay the second sheet on top and gently squeeze out any trapped air. Butter half the surface of the top sheet and neatly fold the pastry in half. Place