We are running really low on food here at the homestead, and with my complete unwillingness to dig my car out of it’s current snow tomb last nights dinner was basically me taking what little food we do have and running with whatever my little brain could think of. It was surprisingly delicious and I am sure I will be making it again soon :)
Makes 6 servings
Ingredients
- 3 medium sized boneless skinless chicken breasts
- 1 can chickpeas drained
- a handful of spinach rinsed and stems removed
- 1 package phyllo dough
- 1 tomato
- 1 tsp mustard powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp garlic power or fresh (1/2 clove)
- 1/2 tsp celery salt
- 1 tbsp fresh chopped basil
- 2 tbsp olive oil
- 1/4 tsp sesame oil
- spray cooking oil
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- preheat oven to 350 degrees F
- Lightly spray 2 glass baking dishes with oil (about 9″x12″)
- cut chicken breasts in half width wise so that you have 2 thin breasts, set aside
- put chickpeas on a plate and using a potato masher and fork break them up until they are mushy but still slightly chunky, put in medium mixing bowl. add all spices, olive oil, and sesame oil, and stir, set aside.
- slice tomato thinly however you prefer I made sandwich style slices
- When working with phyllo dough I always wet 2 paper towels, wring them out and lay them flat BEFORE I open the package. I then keep the sheets I am not working with sandwiched between the paper towels so that they don’t become brittle.
- take about 5 sheets of dough and lay it flat, spray the top with a light coat of oil. Place spinach leaves and tomato slices about 3-4 inches from one end, place a chicken breast half on top and then spread 1/6th of the chickpea mixture on the breast now fold the smaller flap on top of the filling and gently wrap the food being sure to spray the underside of the dough with oil in between flips, your goal is to coat the entire underside so that the dough will stick to itself properly and flake up nicely. when fully wrapped lay gently in the prepared baking dish, space the wraps about 1-2 inches apart.
- repeat this for all of the chicken breasts bake for about 45 minutes, if the dough starts to look burned spray with a bit more oil. they should be a nice golden brown after 45 minutes not black! They are done when the chicken is no longer pink and the juices are running clear, I cut one in half after 35 minutes to check on it.
- let sit for 5 minutes and enjoy!
I served these with avocado slices and it was the perfect accent. One of these was the perfect meal size all by itself.
Some filling suggestions if you have a better stocked kitchen than I.
sliced black olives, delicious crispy bacon, artichoke hearts, sliced almonds, sun dried tomatoes, kale, swiss or Parmesan cheese.
( I know it’s a terrible photo, my bad!)
