Cheese-stuffed chicken in phyllo
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Cheese-stuffed chicken in phyllo
  Chicken    Phyllo    Cheese  
Last updated 6/12/2012 1:13:05 AM. Recipe ID 41341. Report a problem with this recipe.
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      Title: Cheese-stuffed chicken in phyllo
 Categories: Cheese, Chicken
      Yield: 8 Servings
      8    Skinless boneless chicken
           -breast halves
           -- 1 1/2 pound total
      4 c  Chopped fresh spinach
      1 c  Chopped onion
      2 tb Olive oil or cooking oil
      4 oz Cream cheese; cubed and
      1 c  Shredded mozzarella cheese;
           -4 oz.
    1/2 c  Crumbled feta cheese; 2 oz.
    1/2 c  Shredded Cheddar cheese
      1    Egg yolk; beaten
      1 tb Flour
    1/2 ts Ground nutmeg
    1/2 ts Ground cumin
     16    Sheets phyllo dough; 18x14"
    2/3 c  Butter or margarine; melted
  Place each chicken breast half between two sheets of heavy plastic
  wrap. Pound with the flat side of a meat mallet until 1/8" thick.
  Season with salt and pepper. Set aside. In a large skillet, cook
  spinach and onion in hot oil until onion is tender. Remove from heat.
  Stir in cream cheese until blended. Stir in remaining cheese, egg
  yolk, flour, nutmeg and cumin. Place about 1/4 cup of the spinach
  mixture on each chicken breast half. Roll up jelly-roll stlyle. Not
  necessary to seal ends. Place one sheet of phyllo on work surface.
  Keep rest of sheets covered with a damp towel. Brish with some of the
  melted margarine or butter. Place another phyllo sheet on top of the
  first. Brush with margarine. Place one chicken roll near the short
  side of the phyllo. Roll chicken and phyllo over once to cover
  chicken. Fold in long sides, continue rolling from short side. Place
  in a shallow baking pan. Repeat with rest of chicken, phyllo and
  margarine. Brush with margarine. Bake, uncovered in a 350 F. oven for
  30-35 minutes or until chicken is no longer pink. Serving Ideas
  : A very elegant entree.
  NOTES : Submitted by Carol Nerlino, Venice, FL
       Per serving: 541 cals., 33 g. fat, 150 mg. chol.

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Recipe ID 41341 (Apr 03, 2005)

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