Ingredients:
6 boneless skinless chicken breasts, flattened to about 1/8-inch
1/4 cup butter, melted
2 cups feta cheese or 2 cups mozzarella cheese, mixed
1 (8 ounce) jars sun-dried tomatoes packed in oil ( drained and chopped)
1/4 cup white wine
1 (10 ounce) bags baby spinach ( fresh)
Directions:
Sprinkle chicken with salt and pepper. Mix feta and mozzarella cheese, sun dried tomatoes, and white wine together in a bowl. Spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). Roll in jelly roll fashion – tuck ends lightly to seal. Set aside.
Cut sheets of Phyllo dough in half making two sets of squares. Using four sheets separate each sheet and spread with butter, stacking together. Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken. Arrange in a buttered baking dish and butter the top of the Phyllo again. Sprinkle with cracked black pepper.
Cover tightly with foil and bake 1 hour at 300 F Remove foil and bake an additional 15 minutes or until Phyllo is flakey on top.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.