• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cheese-Stuffed Chicken in Phyllo

  • Recipe Submitted by on

Category: Cheese, Poultry

 Ingredients List

  • 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
  • -softened
  • 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"
  • -rectangles
  • 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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