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Chicken Breasts in Filo


      6 skinless, boneless Chicken Breast halves
      1 package (or 1 bunch) Spinach
      1 chopped Onion
      1 chopped Leek
      1 clove minced Garlic
      Salt And Pepper to taste
      Oil for sautéing
      6 sheets Filo Dough, cut in half
      Oil for brushing


    Preheat oven to 375o
    Sauté onion and garlic for 2 - 3 minutes over med. high heat. Add spinach and sauté just until wilted. Make a "pocket" in each of the breasts and stuff with some of the spinach  mixture. Sauté each of the breasts in some oil, turning once, just until they are golden on each  side (they will still be raw in the center) Remove from pan. Take 2 half sheets of filo (one on top of the other) and brush with oil. Place 1 breast at 1 end and roll up "eggroll" style. Make sure that your filo is wider than your chicken. When rolled, brush each bundle with oil.

    ** Can be made ahead to this point in the morning and refrigerated to continue at  dinnertime, just brush with oil again before baking.

    Lay the filo bundles on a "Pam'ed" baking sheet and bake for 20 - 25 minutes. Bundles should be golden brown.

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