Stuffed Chicken In Phyllo
|Boneless, skinless, chicken breasts||8|
|Chopped fresh spinach||4 Cup (64 tbs)|
|Onion||1 , chopped|
|Olive oil||2 Tablespoon|
|Cream cheese||8 Ounce, softened|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Frozen phyllo sheets||16 , thawed|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
Pound the chicken 1/8 inch thick between sheets of waxed paper.
Sprinkle with salt and pepper.
Saute the spinach and onion in olive oil in a large skillet over medium-high heat for 3 to 4 minutes or until tender.
Remove from heat.
Stir the cream cheese into the hot spinach mixture.
Stir in the cheeses, egg yolk, flour, nutmeg and cumin.
Spoon 1/4 cup of the spinach mixture in the center of each chicken breast and roll as for a jelly roll.
Unfold phyllo sheets on a lightly floured surface and keep covered with plastic wrap so they won't dry out while working.
Stack 2 phyllo sheets on the floured working surface, brushing melted butter between the sheets.
Place 1 chicken roll on the short side of the phyllo stack and roll up gently, folding in the long side.
Repeat until all chicken breasts are rolled.
Place the rolls in a shallow baking dish and brush with melted butter.
Bake at 375 degrees for 40 to 60 minutes or until hot and golden.