Cheesy Chicken in Phyllo

Southern Living
For a complete meal, serve with a vinaigrette-tossed salad or sliced fresh fruit.
Makes 4 servings


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4 (6-ounce) skinned and boned chicken breast halves
1/4 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed
1/2 medium-size sweet onion, diced
Vegetable cooking spray
1/2 (8-ounce) package fat-free cream cheese, softened
1 cup (4 ounces) shredded low-fat mozzarella cheese
1/4 cup crumbled feta cheese
2 tablespoons egg substitute
1 1/2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
8 frozen phyllo pastry sheets, thawed


Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper; set aside.

Drain spinach well; press between layers of paper towels.

Sauté spinach and onion in a nonstick skillet coated with cooking spray 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 5 ingredients. Spoon spinach mixture evenly on each chicken breast half; roll up, jellyroll fashion.

Unfold phyllo on a lightly floured surface. Stack 2 sheets, coating tops lightly with cooking spray between sheets. (Keep remaining sheets covered with plastic wrap.) Place 1 chicken roll on a short side of phyllo stack; gently roll up, folding in long sides. Repeat procedure with remaining phyllo sheets, cooking spray, and remaining chicken. Place a rack coated with cooking spray in a shallow baking pan; place rolls on top of rack.

Bake at 425° for 35 to 40 minutes or until chicken is done.

Created date

November 2002

Nutritional Information

Calories 462
Caloriesfromfat 23 %
Fat 12 g
Satfat 5.7 g
Monofat 2.3 g
Polyfat 1 g
Protein 59 g
Carbohydrate 28 g
Fiber 2.6 g
Cholesterol 123 mg
Iron 4.3 mg
Sodium 971 mg
Calcium 436 mg