Cheese-Stuffed Chicken in Phyllo |
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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Stuff thin chicken breasts with sauteed spinach and onion, four cheeses, and a blend of spices, then wrap in phyllo dough for an elegant and delicious chicken entree that's perfect for entertaining. Serve on a bed of mixed greens. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.
4. 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.
5. Bake at 350° for 35 to 40 minutes or until done. Serve on a bed of mixed greens, if desired.
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