Filo Chicken

Transform simple chicken breasts into an elegant main course with this easy Filo Chicken recipe. Each breast is stuffed with creamy soft herb cheese, then wrapped in delicate layers of buttery filo pastry. The result is a crispy, golden exterior that gives way to juicy, savory chicken and rich, herby cheese inside. This dish is perfect for weeknight dinners that need a touch of sophistication or for serving guests without spending hours in the kitchen. The combination of tender poultry, sharp cheese, and flaky pastry offers a satisfying texture and flavor profile that pairs beautifully with a simple green salad or roasted vegetables.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 165.0

Dietary: Gluten-free

Description

Transform simple chicken breasts into an elegant main course with this easy Filo Chicken recipe. Each breast is stuffed with creamy soft herb cheese, then wrapped in delicate layers of buttery filo pastry. The result is a crispy, golden exterior that gives way to juicy, savory chicken and rich, herby cheese inside. This dish is perfect for weeknight dinners that need a touch of sophistication or for serving guests without spending hours in the kitchen. The combination of tender poultry, sharp cheese, and flaky pastry offers a satisfying texture and flavor profile that pairs beautifully with a simple green salad or roasted vegetables.

Ingredients

4 small Chicken Breasts, boned and skinned
4 oz Soft Herb Cheese
1 packet Filo Pastry Sheets, warmed to room temperature
2 oz Melted Butter
1 tbsp Lemon Juice
to taste Salt and pepper

Directions

1
Preheat the oven to 200&# 194;Â°C (400ÃÂ°F / Gas Mark 6).
2
Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness, creating a pocket without breaking through the other side.
3
Stuff each chicken pocket with a portion of the soft herb cheese.
4
Season the chicken breasts generously with salt and pepper.
5
Unwrap the filo pastry sheets and keep them covered with a damp cloth or cling film to prevent drying out.
6
Lay one sheet of filo pastry flat on a clean work surface.
7
Brush the sheet lightly with melted butter.
8
Lay a second sheet of filo pastry on top of the first, aligning the edges, and brush with more melted butter.
9
Place a stuffed chicken breast at one end of the pastry sheets.
10
Drizzle a little lemon juice over the chicken.
11
Roll the pastry tightly around the chicken, folding in the sides as you go to create a neat, enclosed parcel.
12
Brush the outside of the parcel with remaining melted butter.
13
Repeat the process for the remaining chicken breasts.
14
Use any remaining small pieces of filo pastry to create decorative strips on top of the parcels, brushing them with butter.
15
Place the parcels on a greased baking tray.
16
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 165.0kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 85.0mg29%
Sodium 74.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.0g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep filo pastry covered with a damp cloth at all times while working, as it dries out very quickly and becomes brittle.

If you cannot find soft herb cheese, a mixture of cream cheese and fresh herbs like chives, parsley, and dill works well as a substitute.

Ensure the chicken breasts are pounded to an even thickness so they cook through evenly within the short baking time.

Serve immediately while the pastry is still crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the pastry may soften.

Keywords: chicken, filo, pastry, stuffed, herb, cheese, baked, dinner, easy, golden, crispy, main, parcels, lemon, butter, weeknight, entertaining, comfort, flaky, savory

Read it online: https://www.chefs-mate.com/recipe/filo-chicken/