• 4 tsp. olive oil
• 1 red pepper, seeded and finely chopped
• 1 clove garlic, crushed
• 4 tsp. fresh dill, chopped
• 1 green shallot, finely chopped
• 3-1/2 oz. feta cheese, crumbled
• 4 black olive, finely chopped
• 8 chicken breast fillet
• 3/4 cup flour
• 1-1/2 oz. unsalted butter, melted, extra
• 4 tsp. olive oil
• 1/3 cup apple jelly
• 12 Athens fillo pastry sheet, cut in half crossways
• 1-1/2 oz. unsalted butter, melted, extra
• 4 tsp. olive oil

Preheat oven to 350° F. Heat oil in a heavy nonstick pan over medium heat. Cook pepper about 4 minutes, stirring until pepper is soft. Stir in garlic, transfer to a bowl and set aside to cool. Stir in next 4 ingredients. Wipe pan clean and heat over medium-high heat. Place flour in a heavy plastic bag. Add fillets and shake well to coat. Remove from bag, shaking off excess. Heat butter and oil in pan. Cook fillets, in batches if necessary, 1 minute each side, or until browned. Transfer to absorbent paper to drain. Let cool before spreading jelly over one side of fillets. Divide filling and spoon over fillets. Combine remaining butter and oil. Layer 3 half sheets of filo together and brush each with butter and oil. Place 1 fillet at narrow end, folding sides in and rolling up tightly. Brush with butter mixture. Repeat process with remaining fillets and pastry. Arrange pastries on a greased oven tray and bake about 35 minutes or until golden.