I was experimenting today, and I made chicken wrapped in Fillo Dough, it is not fried. This is how I made it. Take the Fjillo Dough out of freezer to thaw, keep it wrapped, so it is not exposed to the air. I first cut a chicken breast in half length wise. I then made a marinade for the chicken, I used White Wine Vinegar, olive oil, black pepper, Dijon Mustard, Curry Powder, honey, orange Marmalade and sea salt, wisk this all together place chicken in a medium size bowl and pour this over chicken and pierce chicken with a fork and place in fridge for a couple of hours.
I made Jasmin Rice, I saute a half minced onion in olive oil and smidget of butter until onion looked clear. I put onion in pot and added Chicken Broth 1 tablespoon of rosemary and 1 tablespoon of flat leaf parsley. I brought the broth to a boil and added the rice and cooked it for 20 minutes. After it was cooked I took the lid off and fluffed the dry rice and set it aside to cool down. I then saute 1/2 onion in olive oil until translucent. I then added 1 clove of minced garlic for less than a minute before adding 1 bag of fresh spinach. I kept tossing the spinach and onion garlic mixture and saute it until the spinach became wilted. I added about 2 tablespoons of Dry Sherry. I would say I cooked it on medium heat for about 3 to 4 minutes, making sure all moisture was all out of the spinach. I set this aside to cool down. I took the chicken out of the fridge and patted it dry. I took out a baking sheet and laid a Silpat mat down, on a cookie sheet. This mat is a rubber silicone mat for the oven. I then took one sheet of the Fillo dough and laid it down on the mat, I brushed it with melted butter and I did this with 4 times with 4 sheets of dough. I then put about 1 cup of the cooked rice and flatten it out, lay the spinach on top of the rice, lay the chicken on top of the spinach. Now Start with the Fillo Dough, laying it over the chicken, brushing it with the butter. I think I used about four sheets of dough. I cut off excessive dough and left about a half inch lip and tucked it under. I brushed the Fillo Dough with an egg wash and hit it with cracked pepper and about 2 tablespoons of Parmesan Cheese on top. I baked it at 425 for 7 minutes and then turned the heat down to 375 and baked for 40 minutes. I covered loosely foil over top for the last 20 minutes of the cooking process. This was so yummy full of flavor.
