Stuffed Chicken in Phyllo

Plymouth County Fair Cooking School Recipes

Plymouth Co Fair cooking school

I call this Stuffed Chicken in Plyllo dish, my simple elegance recipe. This was on of the 4 recipes that I presented at the Plymouth County Fair Cooking School this year. With over 500 guests we had a great time with food, fellowship and prizes!

A thin chicken breasted stuffed with a 3 cheese and spinach mixture wrapped in thin buttery, flaky, phyllo sheets and baked till golden brown. This can be made up fairly quick and served with a variety of sides… it is simply elegant!
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Stuffed Chicken in Phyllo

 

8 boneless skinless chicken breasts

1 tsp. salt

½ tsp. pepper

4 c. chopped fresh spinach

1 onion, chopped

2 Tbl. olive oil

8 oz. cream cheese, softened

1 c. shredded mozzarella cheese

½ c. crumbled feta cheese

½ c. shredded cheddar cheese

1 egg yolk, beaten

1 Tbl. flour

½ tsp. nutmeg

½ tsp. cumin

16 frozen Phyllo sheets, thawed

½ c. butter, melted

Mixed greens

Preheat oven to 375°. Pound the chicken 1/8 inch thick between sheets of waxed paper. Sprinkle with the salt and pepper. Sauté the spinach and onion in the olive oil in a large skillet over medium high heat for 3 to 4 minutes or until tender. Remove from the heat. Stir the cream cheese into the hot spinach mixture. Stir in the cheeses, egg yolk, flour, nutmeg and cumin. Spoon ¼ cup of the spinach mixture in the center of each chicken breast and roll as for a jelly roll. Unfold the phyllo sheets on a lightly floured surface or marble pastry board and keep covered with plastic wrap so they won’t dry out while working. Stack 2 phyllo sheets on the floured working surface brushing some of the melted butter between the sheets.Italian Baker Place 1 chicken roll on the short side of the Phyllo stack and roll up gently, folding in the long side. Repeat until all the chicken breasts are rolled. Place the rolls in a shallow baking dish and brush with melted butter. Bake for 40 to 60 minutes or until hot and golden. Serve over a bed of mixed greens.

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