Prep Time
25 Mins
Cook Time
7 Mins
Bake Time
40 Mins
Yield
8 servings

How to Make It

Step 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.

Step 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.

Step 3

Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.

Step 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.

Step 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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