Ingredients:
6 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/4 cup butter
1 large onions, chopped
1 (4 ounce) cans sliced mushrooms, drained
2 tablespoons parsley flakes
1 1/2 tablespoons finely chopped fresh dill
1 garlic cloves, minced
1 (10 ounce) packages frozen chopped spinach, cooked & drained well
1 1/2 tablespoons all-purpose flour
1/3 cup vermouth or 1/3 cup dry white wine
1 cup ricotta cheese
1/2 cup feta cheese
salt & pepper
1/2 cup melted butter
12 sheets phyllo dough
dry breadcrumbs
Directions:
Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
Preheat oven to 350 F
Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.