Heat the oil in a large frying pan over medium heat. Fry the chicken breasts on each side for 4-5 minutes until lightly golden.

Mix together into a paste the herbs, mustard, garlic, lemon zest. Season with salt and pepper.

Spread the mustard mixture over the top of each chicken breast.

Preheat oven to 190c.

Lay 1 filo pastry sheet on a clean surface and spray with oil, then lay with a second pastry sheet. Lay the chicken on top of the filo sheets. Lift the edges and scrunch at the top to enclose the chicken. Transfer to a baking tray lined with greaseproof paper. Repeat with the remaining chicken pieces.

Transfer to the oven and bake for 20-25 minutes or until pastry is crunchy and golden brown.

Serve the chicken parcels with steamed or boiled vegetables.