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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a complete meal, serve with a vinaigrette-tossed salad or sliced fresh fruit. Ingredients:
4 (6-ounce) skinned and boned chicken breast halves |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1 (10-ounce) package frozen chopped spinach, thawed |
1/2 medium-size sweet onion, diced |
vegetable cooking spray |
1/2 (8-ounce) package fat-free cream cheese, softened |
1 cup (4 ounces) shredded low-fat mozzarella cheese |
1/4 cup crumbled feta cheese |
2 tablespoons egg substitute |
1 1/2 teaspoons all-purpose flour |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cumin |
8 frozen phyllo pastry sheets, thawed |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper; set aside.
2. Drain spinach well; press between layers of paper towels.
3. 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.
4. 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, and remaining chicken. Place a rack coated with cooking spray in a shallow baking pan; place rolls on top of rack.
5. Bake at 425° for 35 to 40 minutes or until chicken is done.
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