This is another one of those do ahead
recipes. If you make it early in the day do not cover it in the refrigerator.
The dough will get soggy.
You can also make a smaller version of this by cutting the chicken breast into
chunks and making appetizer size. You can get 4 per sheet of filo cutting it the
narrow way facing you. Adjust baking time to 12 to 15 minutes.
8 boneless skinless chicken breasts
1 package Filo Dough
1/2 C. melted butter for Filo
8 oz. cream cheese
6 oz. butter
2 garlic cloves minced
1/2 C. chopped toasted pecans
1/4 C. chopped parsley
salt and pepper
In a bowl mix cream cheese and butter. Add garlic, pecans, parsley, salt and
pepper. Set aside. Chill.
In a saute pan quickly brown the chicken breasts on both sides. Add salt and
pepper while cooking. Chicken should be very raw (medium) inside. Chill.
Take a piece of filo dough and brush it with the melted butter. Add another
sheet and lightly brush it also with butter. With the long side facing you, fold
up the sheets 1/4 turn. Place the chicken Breast on the center and add 4 T. of
the filling. Fold the right side in and then the left over the chicken breast.
Brush the filo lightly with butter. Roll up the chicken in the filo and place it
on a greased cookie sheet. Brush with butter again.
Bake at 400°F. for 20-25 minutes until golden brown. Serve.