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

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.

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.

Ratings & Reviews

alisonf's Review

alisonf
October 02, 2011
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!!

MarcValade's Review

MarcValade
February 07, 2011
N/A