Chicken Boursin

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 3 Garlic cloves
  • 4 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 12 oz Butter
  • 8 oz Cream cheese

Found on recipesfoodandcooking.com

Description

Ingredients

• 2 chicken breasts
• 1 tablespoon olive oil
• ½ cup toasted pecans - chopped
• 8 oz. cream cheese
• 4 oz. butter for the boursin
• 3 - 4 garlic cloves - minced
• 4 tablespoons fresh parsley
• salt and pepper
• 8 oz. melted butter - for filo dough

Directions

• Brown the pecans at 350 degrees for 5 minutes. Check before that they burn easily. Cool.
• Cut the chicken breast into 2 bite sizes. I got about 19 pieces out of each chicken breast. (It will depend on the size of your chicken breast)
• Heat olive oil in a frying pan. Brown the chicken pieces quickly, but do not cook all the way through. It will finish cooking in the oven. Put the browned chicken pieces on a plate and refrigerate until ready to roll up.
• Chop the parsley. Put it in a strong paper towel and run cold water over it. Squeeze the paper towel, if the water is still green rinse it again. Open and fluff the parsley.
• Add the cream cheese and butter to a food processor. Mix together until combined. Add the garlic. When mixed in add the pecans and parsley. Pulse several times to combine. Dont chop up the pecans and parsley too much. Put in a bowl.
• Get out the filo dough. Cut in half the long way. Cover with a very damp paper towel and a clean kitchen towel.
• Take 1 piece of filo dough and lightly brush with the melted butter. Fold up the end towards you as shown in the picture above about 2 inches. Place a piece of the chicken on top and then less than a teaspoon of the boursin mixture. If you add too much it will leak out during baking. Next you take the filo and turn the chicken with the boursin over so that it is now covered with the filo. Fold in both sides the best you can. Brush those edges with a little butter. Then roll the filo up to make a cylinder like shown above. You want the boursin to be on top so if there is a little bit leftover at the end, tuck it underneath. Place the rolls on a greased cookie sheet.
• Refrigerate uncovered until ready to bake.
• Bake at 400 degrees for 15 - 18 minutes or until lightly browned.