Cheesy Chicken in Phyllo

For a complete meal, serve with a vinaigrette-tossed salad or sliced fresh fruit.

Yield: Makes 4 servings

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

Preparation

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.

Drain spinach well; press between layers of paper towels.

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.

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.

Bake at 425° for 35 to 40 minutes or until chicken is done.

Nutritional Information

Calories:

462 (23% from fat)

Fat:

12g (sat 5.7g,mono 2.3g,poly 1g)

Protein:

59g

Carbohydrate:

28g

Fiber:

2.6g

Cholesterol:

123mg

Iron:

4.3mg

Sodium:

971mg

Calcium:

436mg