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CHEESE-STUFFED CHICKEN IN PHYLLO

Source of Recipe

Denise


List of Ingredients

Makes 8 servings

8 skinned and boned chicken
breast halves
1 teaspoon salt
1/2 teaspoon pepper
4 cups chopped fresh spinach
1 medium onion, chopped
2 tablespoons olive or
vegetable oil
1/2 (8-ounce) package cream
cheese, softened and cut up
1 cup (4 ounces) shredded
mozzarella cheese
1/2 cup (2 ounces) crumbled
feta cheese
1/2 cup (2 ounces) shredded
Cheddar cheese
1 egg yolk, lightly beaten
1 tablespoon all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
16 frozen phyllo pastry sheets,
thawed
Melted butter or margarine
Mixed salad greens




Recipe

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, and stir in cream cheese
until blended. Stir in mozzarella cheese and next 6 ingredients. SPOON
1/4 cup spinach 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, brushing with melted butter between
sheets. (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. BAKE at 350° for 35 to 40 minutes
or until done. Serve on a bed of mixed greens, if desired. Prep: 25
min., Cook: 7 min., Bake: 40 min.