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Filo-wrapped Chicken with Roasted Peppers and Brie

2 servings


Dinner for Two

Nutritional Facts Per Serving

39.8 g
15.7 g
1.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 403
  • Fat 19.4 g
    • Saturated   10.8 g
    • + Trans 
  • Cholesterol 130 mg
  • Sodium   507 mg
  • Carbohydrate 15.7 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 39.8 g
    • Vitamin A 34 %
    • Vitamin C 107 %
    • Calcium 6 %
    • Iron 14 %


Preheat the oven to 425 degrees F. Lightly butter one sheet of the filo pastry. Top with another sheet of filo and lightly butter it. Repeat with remaining filo. Cut the filo sheets, widthwise, in half. Layer an equal amount of spinach leaves near the bottom end of each half. Top the spinach with a slice of the cheese and then a roasted red pepper half. Season the chicken with salt and pepper; set on top of the roasted red pepper. Fold the sides of the filo pastry slightly over the chicken and then roll into a cylinder. Place on a parchment paper-lined baking sheet. Brush the tops of the filo with melted butter. Bake in the middle of the oven for 20 to 25 minutes, or until puffed and golden.

Note: Roasted red peppers are available in the deli department.

Serving Suggestions

This divine chicken dish goes well with some of the side dishes found in our website recipe collection, such as: Saffron Rice; Green Beans with Bell Peppers and Water Chestnuts; and, Baby Carrots with Maple, Ginger and Cinnamon.

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