Cheesy Stuffed Chicken in Phyllo
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
directions
- 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 with salt and pepper; set aside.
- In a large skillet over medium-high heat sauté spinach and onion for 3-4 minutes, or until onion is tender.
- Remove from heat and stir in the cream cheese until blended.
- Add in the mozzarella cheese and the next 6 ingredients; stir to combine.
- Spoon 1/4 cup of the spinach mixture on the center of each chicken breast, and roll up jellyroll fashion.
- Unfold the phyllo sheets on a lightly floured surface.
- Stack 2 phyllo sheets, brushing with melted butter between sheets (keep the remaining phyllo sheets covered with plastic to prevent drying out).
- Place 1 chicken roll on short side of the phyllo stack and gently roll up, folding in long side.
- Repeat procedure with remaining pastry, melted butter and chicken.
- Place the rolls in a greased shallow baking dish/pan, and brush the chicken rolls with melted butter.
- Bake in a 350° oven for 35-40 minutes, or until done.
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