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.
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
How to Make It
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.
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.
Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.
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.
Bake at 350° for 35 to 40 minutes or until done. Serve on a bed of mixed greens, if desired.
changed it slightly and added roasted red peppers to stuffing...maybe slightly too much cheese as it leaked and the bottoms didn't get crispy at all because the cheese ran out-but damn was it good and my guests raved!!