Cheese-Stuffed Chicken in Phyllo

Cheese-Stuffed Chicken in Phyllo

Ready in 1 hour
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Cheese-Stuffed Chicken in Phyllo"

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Try this Cheese-Stuffed Chicken in Phyllo recipe, or contribute your own. "Cream Cheese" and "Stuffed" are two tags used to describe Cheese-Stuffed Chicken in Phyllo.

"I halved the onions (they were a little too crunchy the first time around. I omitted the cheddar cheese and doubled the cream cheese also and it was GOOOOD!) My husband wants me to make this for every special occasion. It's a very fancy, amazing tasting meal."

- violagurl2008

Ingredients

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4 c fresh spinach; Chopped
1 c mozzarella cheese; Shredded
1/2 c feta cheese; Crumbled, ( 2 oz )
16 sheets phyllo dough; 18x14"
4 oz Cream cheese; cubed
8 Skinless boneless chicken; (1.5-pounds total)
2 tb Olive oil; or cooking oil
1 tb Flour
1/2 ts Ground nutmeg
1 Egg yolk; beaten
2/3 c Butter or Margarine; Melted
1/2 ts Ground cumin
1 c Onions; chopped
1/2 c Cheddar cheese; shredded

Original recipe makes 8

Servings  

Preparation

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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I skipped the onions and used fresh herbs from my garden. I used fresh mozarella instead of cheddar and it was delicious!!! Next time I am trying this with beef
sdwelk11 2 years ago
I halved the onions (they were a little too crunchy the first time around. I omitted the cheddar cheese and doubled the cream cheese also and it was GOOOOD!) My husband wants me to make this for every special occasion. It's a very fancy, amazing tasting meal.
violagurl2008 5 years ago
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