Cheesy Stuffed Chicken In Phyllo

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts
• salt and pepper
• 4 cups chopped fresh spinach
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 4 ounces cream cheese, softened and cut up
• 1 cup mozzarella cheese, shredded
• 1/2 cup feta cheese, crumbled
• 1/2 cup cheddar cheese, shredded
• 1 egg yolk, lightly beaten
• 1 tablespoon flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cumin
• 16 frozen phyllo pastry sheets, thawed
• melted butter

Recipe

• 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.
• 2 sprinkle with salt and pepper; set aside.
• 3 in a large skillet over medium-high heat sauté spinach and onion for 3-4 minutes, or until onion is tender.
• 4 remove from heat and stir in the cream cheese until blended.
• 5 add in the mozzarella cheese and the next 6 ingredients; stir to combine.
• 6 spoon 1/4 cup of the spinach mixture on the center of each chicken breast, and roll up jellyroll fashion.
• 7 unfold the phyllo sheets on a lightly floured surface.
• 8 stack 2 phyllo sheets, brushing with melted butter between sheets (keep the remaining phyllo sheets covered with plastic to prevent drying out).
• 9 place 1 chicken roll on short side of the phyllo stack and gently roll up, folding in long side.
• 10 repeat procedure with remaining pastry, melted butter and chicken.
• 11 place the rolls in a greased shallow baking dish/pan, and brush the chicken rolls with melted butter.
• 12 bake in a 350° oven for 35-40 minutes, or until done.