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Ингредиенты
- 8 x Skinless boneless chicken breast halves 1 1/2 lb. total
- 4 c. Minced fresh spinach
- 1 c. Minced onion
- 2 Tbsp. Extra virgin olive oil or possibly veg. oil
- 4 ounce Cream cheese, cubed and softened
- 1 c. Shredded mozzarella cheese, 4 ounce.
- 1/2 c. Crumbled feta cheese, 2 ounce.
- 1/2 c. Shredded Cheddar cheese
- 1 x Egg yolk, beaten
- 1 Tbsp. Flour
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Grnd cumin
- 16 sht phyllo dough, 18x14" rectangles
- 2/3 c. Butter or possibly margarine, melted
Инструкции
- Place each chicken breast half between two sheets of heavy plastic wrap.
- Lb. with the flat side of a meat mallet till 1/8" thick. Season with salt and pepper. Set aside. In a large skillet, cook spinach and onion in warm oil till onion is tender. Remove from heat. Stir in cream cheese till blended. Stir in remaining cheese, egg yolk, flour, nutmeg and cumin. Place about 1/4 c. of the spinach mix 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 possibly 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.
- Mix 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 min or possibly till chicken is no longer pink.
- Serving Ideas : A very elegant entree.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 375 | |
| Calories from Fat 277 | 74% |
| Total Fat 31.46g | 39% |
| Saturated Fat 17.55g | 70% |
| Trans Fat 0.01g | |
| Cholesterol 106mg | 35% |
| Sodium 417mg | 17% |
| Potassium 258mg | 7% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.82g | 1% |
| Protein 19.05g | 30% |
