Cheese-Stuffed Chicken in Phyllo

Ingredients

• 8 servings butter melted
• 8  skinned and boned chicken breast halves 
• 8 ounce cream cheese softened
• 1  egg yolk lightly beaten
• 2 ounces feta cheese crumbled
• 1 tablespoon flour all-purpose
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground nutmeg 
• 8 servings salad greens mixed
• 1 medium onion chopped
• 0.5 teaspoon pepper 
• 16 sheets phyllo pastry frozen thawed
• 1 teaspoon salt 
• 2 ounces cheddar cheese shredded
• 4 ounces mozzarella cheese shredded
• 4 cups pkt spinach fresh chopped
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• oven
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
2. Sprinkle evenly with salt and pepper, and set aside.
3. Saut spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender.
4. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 6 ingredients.
5. Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.
6. Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brushing with melted butter between sheets. (Keep remaining phyllo sheets covered with plastic wrap to prevent drying out.)
7. Place 1 chicken roll on short side of phyllo stack; gently roll up, folding in long side. Repeat procedure with remaining pastry, melted butter, and chicken.
8. Place rolls in a shallow pan, and brush with melted butter.
9. Bake at 350 for 35 to 40 minutes or until done.
10. Serve on a bed of mixed greens, if desired.