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Main dishes

Cheese-Stuffed Chicken in Phyllo

Cheese-Stuffed Chicken in Phyllo recipe
Recipe and Photo by: Better Homes and Gardens
This recipe is just one good thing after the other—tender chicken breasts, cheese and tender, flaky, buttery phyllo.
time
prep:
30 min
total:
1 hr
servings
total:
8 servings

What You Need

8
 boneless skinless chicken breasts (1-1/2 pounds)
1
cup  chopped onion
1
 tablespoon olive oil or cooking oil
1/2
  of an 8-ounce package cream cheese, cubed and softened
1
cup  shredded mozzarella cheese (4 ounces)
1/2
cup  crumbled feta cheese (2 ounces)
1/2
cup  shredded cheddar cheese (2 ounces)
1
 beaten egg yolk
1
 tablespoon all-purpose flour
1/2
 teaspoon ground nutmeg
1/2
 teaspoon ground cumin
16
sheets  frozen phyllo dough (18x14 inch rectangles), thawed
2/3
cup  margarine or butter
4
cups  chopped fresh spinach

Make It

1. Place each chicken breast between two sheets of heavy plastic wrap; pound with the flat side of a meat mallet until 1/8 inch thick. Season with salt and pepper; set aside.

2. 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 mozzarella cheese, feta cheese, cheddar cheese, egg yolk, flour, nutmeg, and cumin. Place about 1/4 cup of the spinach mixture on each chicken breast; roll up jelly-roll style (it's not necessary to seal ends).

3. Place one sheet of phyllo on work surface (keep remaining sheets covered with plastic wrap to prevent drying out). Brush with some of the melted margarine or butter. Place another phyllo sheet on top of first; brush with margarine. Place one chicken roll near a 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 remaining chicken, phyllo, and margarine. Brush with margarine. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until chicken is no longer pink. Makes 8 servings.

Kraft Kitchens Tips

Make ahead tip
Prepare chicken rolls; cover and chill up to 8 hours. Wrap and phyllo and bake as above.
If 18x14-inch phyllo is not available,
use 32, 14x9-inch sheets. Overlap 2 sheets slightly to make one approximately 18x14-inch rectangle. Continue layering sheets as above.
K:63628v0:147567     Copyright - © [1994-2013] Meredith Corporation
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