Recipe - Cheese-Stuffed Chicken In Phyllo

8 Skinless boneless chicken
breast halves
1 One half pound total
4 cup Chopped fresh spinach
1 cup Chopped onion
2 tablespoon Olive oil or cooking oil
4 ounce Cream cheese; cubed and
softened
1 cup Shredded mozzarella cheese;
4 oz.
One half cup Crumbled feta cheese; 2 oz.
One half cup Shredded Cheddar cheese
1 Egg yolk; beaten
1 tablespoon Flour
One half teaspoon Ground nutmeg
One half teaspoon Ground cumin
16 Sheets phyllo dough; 18x14"
rectangles
2/3 cup Butter or margarine; melted

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 One fourth cup of the spinach mixture on each chicken breast half. Roll up
jellyroll 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 3035 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.