Preheat oven to 350 degrees. Line a shallow baking pan with parchment or foil and brush with Clarified Butter.
Squeeze excess water from spinach and place in a medium bowl. Mix in remaining filling ingredients. Set aside.
Rinse chicken breasts and pat dry. Sprinkle on both sides with RANDA’S SPICE. Lay the breasts between two layers of plastic wrap and pound lightly with a mallet or the flat side of a large knife blade, so most of the breasts are of even thickness. Set aside.
Place two sheets of filo on the table with the wide edge facing you. Brush lightly with Clarified Butter. Place 2 more sheets on top and brush lightly with butter again. Arrange breasts on the filo in a rectangular shape, leaving approximately a 2 inch border of filo all around. Spread the filling over the breast. Fold filo ends in and roll up. Set the roll aside. Place two sheets of filo on the table again and butter lightly. Place two more sheets on top and brush with butter. Repeat 2 more times (8 sheets total in the stack). Place the chicken roll in the center of this stack of dough. Fold ends in and roll up again. Place in the baking pan, seam side down. Brush with the rest of the Clarified Butter.
Bake for 45 to 55 minutes, until nicely browned, basting once or twice with butter from the bottom of the pan. Allow to cool 10 minutes. Slice roll into 8 to 10 slices.
NOTE: Mona’s Filo-wrapped Chicken Roll freezes well, unbaked. Defrost in the refrigerator overnight before baking.
- 1/2 c melted Clarified Butter, divided
- 10 oz frozen chopped Spinach, defrosted
- 1 Egg, lightly beaten
- 1/4 c Plain Bread Crumbs
- 1/4 c Diced Onion
- 1/2 c Ricotta Cheese
- 1 tbsp Lemon Juice
- 1 tbsp Clarified Butter
- 1 tsp Randa’s Spice
- 1 tsp Herbes de France
- 1 1/2 lb: Pound Boneless, Skinless Turkey or Chicken Breast
- 1/2 lb: Pound Filo Dough, defrosted