This is an elegant chicken dish which our family created for our oldest daughter Angela’s wedding. It was an immediate success and has been served at many weddings since. Serve it with Rice Pilaf (page 42), Hellenic Carrots and Zucchini (page 66) and a tossed salad with Herbed French Vinaigrette (page 26). Preheat oven to 400 degrees. Line a shallow baking pan with parchment, or use foil and spray with non-stick spray. Drizzle with 2 Tbsp Clarified Butter. Rinse chicken breasts and pat dry. Remove some, but not all, of the skin. Sprinkle lightly on each side with ALL GOOD SPICE. Pound lightly with a mallet to flatten to 1/2 inch thick. Place 1 piece of ham, 1 slice of cheese and 1 piece of artichoke heart on one side of each breast and fold over. Tuck in any narrow end pieces of the breast so you have a neat package. Lay a sheet of filo on the table with the narrow side toward you. Brush lightly with Clarified Butter. Lay a second sheet on top and brush lightly with butter again. Place the stuffed chicken breast on the filo, about 3 inches from the edge nearest you. Fold the end over and the sides in. Brush the folded edges with Clarified Butter. Fold over to the end to make a square shape. Place the wrapped breast, seam side down, on the baking tray. Repeat with the rest of the breasts. Avoid crowding so they will brown well. Brush with the remaining Clarified Butter. Bake about 45 minutes, brushing with butter from the bottom of the pan once or twice, until golden brown. HINT: Unbaked filo-wrapped breasts freeze well. Place prepared breasts on baking sheet. Wrap well with plastic wrap and place in freezer. Defrost overnight in the refrigerator before baking.


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All Good Spice




Makes 8 servings


Makes 8 servings
  • 1/2 cup melted Clarified Butter (page 159), divided
  • 8 boneless chicken breasts, 4 to 5 oz each
  • 4 oz smoked ham (4 slices, cut in half)
  • 4 oz provolone or Monterey Jack cheese (cut into 8 slices)
  • 1 6 oz jar marinated artichoke hearts, cut in half
  • 3/4 lb 12x17" filo dough, defrosted
  • (see Handling Filo Dough, page 161)