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Stuffed Chicken in Phyllo Dough

Contributed By: Katherine | See all of Katherine's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Tender chicken breast filled with spinach and feta cheese wrapped in a crispy phyllo dough.
RECIPE INGREDIENTS
4 boneless chicken breasts butterflied and pounded flat
2 boxes defrosted drained chopped frozen spinach
1 large chopped onion
4 tablespoons feta cheese crumbled
Olive oil
1 box defrosted phyllo dough
Salt, pepper, garlic to taste
2 sticks melted butter
DIRECTIONS
Pre-heat oven to 375°. In large sauté pan heat a ¼ cup olive oil on med. high heat, add onions lightly salt and stir as not to burn. Add drained chopped spinach and mix thoroughly. Season to taste with pepper, garlic and salt. Cook for about 10-15 minutes and remove from heat. Let cool slightly and add feta cheese crumbles, mix thoroughly.


Set to side and let cool. Once cooled, take 1 butterflied chicken breast and cut in half creating two pieces. Take about a tablespoon of spinach mixture and place in middle of chicken breast and try to fold left end of chicken breast over mixture or roll, secure ends with toothpicks. Place on pan to side and continue with rest of chicken breasts. Once all chicken breasts are filled, take a frying pan and heat a little olive oil. Once olive oil comes to temp., place one chicken breast in and brown on all sides, continue until all have been browned. Let cool until you are able to touch without burning fingers. Meanwhile, take 1 sheet of phyllo dough and brush with melted butter, continue this process until you have about 6-8 layers of buttered phyllo dough. Remove toothpicks from cooled chicken breasts and place chicken bottom of phyllo dough nearest you and fold over. Take sides starting with left and fold over and butter, do same with right and then roll until all parts of chicken are covered while continuing to butter. Place on buttered cookie sheet and continue with the rest of the chicken breasts until they are all covered with phyllo dough. Bake in over for about 15-20 minutes or until golden brown. Serve with roasted vegetables.


Can also be topped with Hollandaise Sauce.


May try different variations: stuff with spinach and seafood, stuff with peppers, stuff with apples/pears or cheese


Date Added: 03/25/2010
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