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Cheese-Stuffed Chicken in Phyllo

A tantalizing mixture of spinach, four cheeses, nutmeg, and cumin makes up the filling.





List of Ingredients



• 8 skinless, boneless chicken breast halves (1 1/2 lbs)
  
• 4 cups chopped fresh spinach
  
• 1 cup chopped onion
  
• 1 T olive oil
  
• 1/2 of an 8-oz pkg cream cheese, cubed and softened
  
• 1 cup shredded mozzarella cheese
  
• 1/2 cup crumbled feta cheese
  
• 1/2 cup shredded cheddar cheese
  
• 1 beaten egg yolk
  
• 1 T all-purpose flour
  
• 1/2 tsp ground nutmeg
  
• 1/2 tsp ground cumin
  
• 16 sheets frozen phyllo dough (18" x 14" rectangles), thawed
  
• 2/3 cup butter, melted
  






Instructions



1. Place each chicken breast half between two sheets of heavy plastic wrap; pound with the flat side of a meat mallet till 1/8" thick. Season with salt and pepper; set aside.
   
2. In a large skillet cook spinach and onion in hot oil till onion is tender. Remove from heat. Stir in cream cheese till blended. Stir in mozzarella cheese, feta cheese, cheddar cheese, egg yolk, flour, nutmeg, and cumin.
   
3. Place about 1/4 cup of the spinach mixture on each chicken breast half, roll up jelly-roll style (it's not necessary to seal ends). Place one sheet of phyllo on work surface (keep remaining sheets covered with plastic wrap to prevent drying out). Brush with some of the melted butter. Place another phyllo sheet on top of first; brush with butter. Place one chicken roll near a short side of the phyllo; roll chicken and phyllo over once to cover chicken. Fold in long sides; continue rolling from short side. Place in a shallow baking pan. Repeat with remaining chicken, phyllo, and butter. Brush with butter.
   
4. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or till chicken is no longer pink.
   






Final Comments


Makes 8 servings.