Cheese-Stuffed Chicken in Phyllo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 skinned & boned chicken breasts, flatten to 1/8 inch thick
1 tsp salt
1/2 tsp pepper
4 cups chopped fresh spinach
1 medium onion, chopped
2 tbsp olive oil or veg oil
1/2 (8 oz pkg) cream cheese, softened & cut into pieces
1 cup (4oz) shredded mozzarella cheese
1/2 cup (2oz) crumbled feta cheese
1/2 cup (2oz) shredded cheddar cheese
1 egg yolk, slightly beaten
1 tbsp flour
1t2 tsp ground nutmeg
1/2 tsp ground cumin
16 frozen phyllo pastry sheets, thawed (thaw phyllo sheets completely in refrigerator to avoid sticky dough)
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Directions: |
Directions:After flattening chicken breasts, sprinkle salt & pepper.
Saute spinach & onion in hot oil in large skillet, medium high heat, 3 to 4 minutes or onion tender.
Remove from heat and stir in cream cheese bits until blended.
Stir in mozzarella cheese and next 6 ingredients.
Spoon 1/4 cup spinanch mix on center of each chicken breast half and roll up, jelly roll style.
Unfold phyllo sheets on a lightly floured surface.
Stack two sheets, brushing with butter between sheets.
Keep remaining phyllo sheets covered with plastic wrap & damp towel to precent drying out.
Place 1 chicken roll on short side of phyllo stack ; greatly roll up, folding in long side.
Repeat with remaining chicken rolls and phyllo sheets.
Place chicken rolls in s shallow pan and brush with melted butter.
Bake uncovered 350°F for 35 to 40 minutes or until done.
Serve on bed of mixed greens, if desired. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
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