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Stuffed Chicken In Phyllo

Chef.at.Home's picture
Ingredients
  Boneless, skinless, chicken breasts 8
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  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
  Flour 1 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Frozen phyllo sheets 16 , thawed
  Butter 1⁄2 Cup (8 tbs), melted (1 Stick)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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