Ingredients:
4 boneless chicken breasts
1 medium yellow onions, sliced
1 lb portabella mushrooms, chopped fine
1 lb fresh spinach, microwaved in covered bowl ’til just soft,and seasoned with
1 tablespoon lemon juice
salt and pepper
1/4 lb fontina, sliced ( or other sharp or rich cheese)
1/2 cup flour, seasoned with
1/2 teaspoon salt, and
1/8 teaspoon pepper
6 tablespoons olive oil
1 tablespoon dried basil
1 teaspoon dried tarragon
salt and pepper
4 phyllo pastry sheets ( approx. 12″ x 18″ ea.)
2 tablespoons butter, melted & combined with
2 tablespoons olive oil ( for brushing phyllo)
Directions:
PREPARE THE COMPONENTS:
Dredge chicken breasts in seasoned flour & brown in 2 T Olive Oil over med-high heat, ’til nicely browned, but not cooked through – Set aside
Carmelize onions by sauteeing over low heat in 2 T olive oil, stirring occassionally, until soft, brown, and becoming sticky – Set Aside
Saute chopped mushrooms in 2 T Olive Oil until soft; add Basil, Tarragon, Salt & Pepper to taste – Set aside
ASSEMBLE THE PACKAGES:
Lay a sheet of phyllo on counter – brush lightly with mixture of melted butter & olive oil (Keep phyllo tightly wrapped at all times until ready to use – if not, it will become dried-out & unusable almost immediately)
Fold in half & brush top again
Set a chicken breast at center toward bottom; spread 1/4 of onions, 1/4 of spinach, 1/4 of mushrooms, & 1/4 of sliced cheese on top
fold phyllo in on both ends & bottom, and roll up like an envelope, brushin dry areas w/ oil-butter mixture as you go
Repeat w/ remaining ingredients, & place all on baking sheet
May be refrigerated or frozen at this point
BAKE:
In a 325 degree oven about 30 minutes, ’til golden
Serve w/ salad & rice pilaf, and a good white wine such as Sauvignon Blanc
Servings: 4
Time preparation: 60 min.
Time total: 90 min.