Diane's Phyllo Rolls with Chicken, Spinach, and Herbed Goat Cheese

Reconnecting with old friends on the Internet is pretty easy these days. One of the benefits is that they remember things you shared together that one has long forgotten. My friend, Diane, who worked with me at the old Ledford House in Little River many, many long years ago, requested a recipe for a dish I served there. I had not thought of this particular recipe for years, but I still think it is a good one, and the ingredients can be updated now.

Back then, I used a good French Goat Cheese, Boucheron, but there are now many California farmhouse goat cheeses which would work as well, if not better. They were not available locally, "whey" back then.
This time, I used a Redwood Hill Farm & Creamery Chevre, a creamy goat cheese from Sonoma County, CA.

Although this is a fairly elaborate dish and worthy of a special occasion, once the ingredients are cooked and prepped, it is fairly easy to assemble. The cheese, spinach, and creme fraiche can all be made ahead of time, and even the Phyllo rolls can be put together and refrigerated to be popped into the oven at the last moment.

Phyllo pastry has gone through some changes also. It is available in the freezer sections of larger grocery stores and some smaller ones now. Whole wheat Phyllo dough is a recent option; it is healthier and sturdier, but is a little chewier. I used a regular Athens Phyllo, but Organic is available, too.

RECIPE:
Prep Time: 25 minutes
Cook Time: 7 minutes
Bake: 40 minutes
Yield: 4 servings
Ingredients:

Chicken:
4 skinned and boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper

Spinach:
2 cups chopped fresh spinach
1 small onion, chopped
2 tablespoons olive oil

Herbed Goat Cheese:
4-ounce Boucheron or other creamy goat cheese, softened
2 tsp. fresh basil, chopped (0r 1 tsp. dried)
2 tsp. fresh dill, minced (or 1/2 tsp. dried)
1 small clove garlic, minced

Phyllo:
16 frozen phyllo pastry sheets, thawed (approx. 8" x 12")
Melted butter or olive oil

Preparation:
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a
meat mallet or rolling pin. Sprinkle evenly with salt and pepper, and set aside.
Sauté spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until
onion is tender. Remove from heat. When cooled down, chop roughly.
Blend Boucheron with basil, dill, and garlic with fork, cuisinart, or stand mixer.
Spoon 1/8 spinach mixture and 1/8 cheese mixture on center of each chicken breast half, and roll up,
jellyroll fashion.
Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brush with melted butter,
stack 2 more sheets on top and brush again with melted butter. (Keep remaining phyllo sheets covered
with plastic wrap to prevent drying out.) Place 1 chicken roll on short side of phyllo stack; gently
roll up, folding in long side. Repeat procedure with remaining pastry, melted butter, and chicken.
Place rolls in a shallow pan, and brush with melted butter. Phyllo rolls may be refrigerated at the
point; Allow for an extra 5 minutes cooking time.
Bake at 350° for 35 to 40 minutes or until done. Serve topped with about 3 Tbsp. creme fraiche.

CREME FRAICHE: In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.