Greek Phyllo-Wrapped Feta Stuffed Chicken Breasts

By rdgplus3

Ingredients

• 2 tsp EVOO
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 10 oz package frozen chopped spinach, thawed and well drained
• 1 cup crumbled Feta cheese
• 2 tbsp pine nuts, toasted
• 2 tbsp chopped fresh dill or 2 tsp dried dill
• 2 tsp dried oregano
• Freshly ground black pepper
• 6 boneless, skinless chicken breasts
• 12 sheets phyllo pastry
• 1/3 – 1/2 cup melted butter
• Lemon Wedges

Preparation

Step 1

Prepare stuffing: In a 2 quart saucepan over medium heat, heat oil; add onion; cook 2 to 3 minutes, stirring occasionally until onion is softened. Add garlic and cook 1 more minute. Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture. Stir in feta cheese, pine nuts, dill, oregano and pepper. Remove from heat and set aside.
With a sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book. Spread the feta mixture evenly on 1 half of each breast; fold breast over to enclose.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Center 1 breast on phyllo about 2 inches from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make ahead: Cover and refrigerate for up to 8 hours.)
Bake in 350oF oven until crisp and golden, about 45 minutes. Serve with lemon wedges.
Makes 6 servings. Per serving approximately 550 cals