I bought a box of filo dough a week or so ago and I have been trying to figure out what to do with it. I’m not crafty with sweets, at all. I finally did some research about how exactly to handle filo dough and all that research did not prepare me for the actual handling. I’m warning anyone who plans to make this dish, filo dough is super fragile. Once I figured out how to deal with these thin sheets, making fillo-wrapped chicken was easy.

Filo-Wrapped Baked Chicken Recipe

Ingredients

4 sheets Filo Dough
2 Chicken Breasts
7 oz Chopped Spinach (I bought a 14oz can)
1 tablespoon pine nuts
1 oz Goat Cheese
2-3 tablepoons I Can’t Believe it’s Not Butter
Lemon Juice, to taste
Sea Salt, to taste
 

Directions

Preheat oven to 350 degrees. 
Mix together spinach, goat cheese, lemon juice, sea salt and pine nuts in a bowl. 
Cut a pocket in the middle of each chicken breast. 
Place one sheet of Filo dough on your work surface, brush with butter. Then place a second sheet on top of the first and brush with butter.
Place the chicken breast in the middle of the filo sheets, and spoon spinach mixture on top covering the surface. 
Carefully fold over the right then left side of the filo dough and carefully place into a lightly greased baking dish. 
Repeat with the second chicken breast.
Brush the top of each wrap with butter.
Bake for 60 minutes.
 

Servings: 2

Nutrition Information: Cals 395. Carbs 15g. Fat 16g. Protein 39g. Sodium 616mg. Sugar 1g.