Categories: Poultry - Chicken
Ingredients
- 4 (6 oz.) skinned and boned chicken breast halves
- 1/4 tsp. salt
- 1/2 tsp. sugar
- 1/12 tsp. pepper
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- 1/2 medium-size sweet onion, diced
- Vegetable cooking spray
- 1/2 ( 8oz.) pkg. fat-free cream cheese, softened
- 1 cup (4 oz.) shredded low-fat mozzarella cheese
- 1/4 cup crumbled feta cheese
- 2 Tbsp. egg substitute
- 1 1/2 tsp. all-purpose flour
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cumin
- 8 frozen Phyllo pastry sheets, thawed
Directions
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper; set aside.
- Drain spinach well; press between layers of paper towels.
- Sauté spinach and onion in a nonstick skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 5 ingredients. Spoon spinach mixture evenly on each chicken breast half; roll up jellyroll fashion.
- Unfold Phyllo on a lightly floured surface. Stack 2 sheets, coating tops lightly with cooking spray between sheets. (Keep remaining sheets covered with plastic wrap.) Place 1 chicken roll on a short side of phyllo stack, gently roll up, folding in long sides. Repeat procedure with remaining phyllo sheets, cooking spray in a shallow baking pan, place rolls on top of rack.
- Bake at 425 degrees for 35 to 40 minutes or until chicken is done.