- Servings: 4
|1 box||Phyllo Dough|
|½ stick||Butter, ¼ cup|
|2||Skinless, boneless chicken breasts|
|½ cup||Carrot, fine dice|
|½ cup||Crumbled Feta Cheese|
|¼ cup||Sun Dried Tomatoes, oil pack), drained & diced|
|¼ cup||Shallots, minced|
|1½ cups||Spinach, cooked and well-drained (fresh or frozen)|
Butterfly each chicken breast, then cut into two pieces. Flatten breasts with meat mallet, season both sides with salt, pepper, and thyme, then set aside. In a bowl combine spinach, carrots, feta, tomatoes, shallots, and pinch of salt then stir until combined.
Spoon stuffing mixture over chicken piece, pressing to flatten stuffing and leaving 1/4-inch on sides free of stuffing mixture. Roll up stuffed breast, so it is short and thick. For each roll use 4-5 sheets of phyllo buttered between layers; roll breast inside of phyllo, place in shallow baking pan, and bake uncovered in a 350 degree oven for 35-40 minutes until internal temperature reaches 165 degrees.
After dealing with raw chicken be sure to wash hands and area thoroughly. Be sure to squeeze and drain the excess water from spinach before adding to the stuffing mixture. Butter each layer of phyllo before cooking (this adds flavor). Other cheeses can be added or substituted. White pepper can be a little overpowering so using a little goes a long way.