My Chicken Boursin
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.
Note: This is one of my go-to recipes for entertaining. You can make it early in the day and pop it
in the oven when you are ready for dinner. If you put it in the fridge, do not cover it, the filo will
get too soft. l like to serve it will a chicken gravy that is made with heavy cream. So good!