Sunday, February 15, 2009

The BEST chicken I have ever had!!!

This will be the dish I make on special occasions from now's a little time consuming, but not as bad as one would think.

Phyllo Dough wrapped stuffed Chicken

I revised a recipe I found here. I thought it had an excessive amount of cheese & the onions made it too crunchy, and I made it for 2 people. Just double or triple it if you are planning on making it for company.

2 boneless, skinless, chicken breasts, pounded to 1/8" thick (I recommend covering in plastic wrap to pound)

3 cups fresh chopped spinach

1/2 cup chopped artichoke hearts

1/4 cup chopped onion

2 T olive or cooking oil

2 oz light/lowfat cream cheese, cubed

1 cup shredded mozz. cheese

1/4 cup crumbled feta cheese

1/2 egg yolk, beaten (just beat the whole one and pour approx half of it out)

1/2 T flour

1/4 t ground nutmeg

1/4 t ground cumin

6 phyllo dough sheets (found in frozen section usually)

1/2 cup butter, melted (you probably won't use all of it - it's hard to divide what they had though)

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, artichokes, nutmeg and cumin.

Place about 1/4 cup of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush 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. A very elegant entree.

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