I absolutely love fillo dough. As you may remember, I used it in the spanakopita recipe we tried a few weeks ago, and today we’re using it in a similar technique to make crispy, buttery, creamy, perfect fillo chicken packets. They’re like little gifts on your plate.
This recipe isn’t one I learned from Pinterest. I actually was taught by the mother of one of my best friends. She is an amazing cook, and this is one of the yummiest recipes she makes.
She also used to do (and probably still does) the feast of the seven fishes, which is a Christmas Eve celebration featuring – you guessed it – seafood. Shrimp, lobster, scallops, crab, fish, and more, all in one year. Suffice to say, we always left her house stuffed to the brim. Yummmmmm.
To make these fillo chicken pockets, you’ll need buttermilk, chicken breasts, butter, laughing cow cheese triangles, and fillo dough. You can also use sauteed mushrooms, which is what she did in her original recipe. I just happen to hate mushrooms, so I leave them out when I make this meal.
This is a perfect match with our onion roasted potatoes, as you may be able to tell from the pictures. I also usually make asparagus or a big green salad too.
Start by soaking the chicken breasts in buttermilk overnight. You want to cover them completely, so make sure you use a big enough bowl. Then, when you’re ready to make dinner, drain the buttermilk (but don’t rinse the chicken).
Next, it’s time to create the packets. You do this in four steps:
First, drizzle butter on a piece of fillo dough. You don’t want to paint it on because if you do, the dough won’t be as light and crispy. So just drizzle, like you see in the picture. Place another piece of dough on top and repeat the process until you have four layers of dough.
Step 2 is to place a piece of chicken on the dough, about an inche or two from the end. Make sure it isn’t dripping with buttermilk – let the excess run off before putting it on the dough.
Then, smoosh (that’s totally a word) two pieces of cheese to fit on top of each piece of chicken. This is a great task for kids who want to help you cook. Here’s where you can also add the mushrooms.
Lastly, wrap the chicken into a pocket, folding in the sides and rolling as you go. Then just place in a greased baking dish, seam side down, and brush with a little more butter.
After baking for 45 minutes at 350 degrees, check the internal temperature to make sure the chicken is fully cooked. Make sure it’s at 165 degrees at least – if it’s not, cook it longer. Your cooking time will ultimately depend on the size of your chicken breasts. I’ve had to cook this recipe for 90 minutes for really huge pieces, so don’t be afraid to put it back in the oven.
Trust me, for this recipe, your friends or family won’t mind waiting!
Here’s the printable recipe:
- 1 quart buttermilk
- 6 boneless, skinless chicken breasts
- 1 package fillo dough
- ½ cup butter (+ more if needed)
- 12 triangles of laughing cow cheese
- Soak the chicken breasts in buttermilk overnight.
- Drain the buttermilk. Do not rinse the chicken.
- Drizzle a spoonful of butter on a piece of fillo dough. Place another piece on top. Repeat until you have four layers of dough.
- Place a piece of chicken at one end of the dough.
- Smash two cheese triangles to create a layer on top of the chicken.
- Roll to create a packet and place in baking dish, seam side down. Drizzle with more butter.
- Bake at 350 degrees until internal temperature reaches at least 165 degrees (start checking at about 45 minutes).
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