Shelly's Recipe

PASTRY STUFFED CHICKEN

Category: Chicken

8 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp pepper
1 medium onion, finely chopped
2 tbsp butter
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
4 oz cream cheese, softened
4 oz feta cheese, crumbled
1 can artichoke hearts, drained and chopped
1 egg yolk, lightly beaten
1 tbsp flour
16 frozen phyllo pastry sheets, thawed
Melted butter

Flatten chicken to 1/8 inch thickness. Sprinkle with salt and pepper. Saute onion in 2 tbsp butter in a large skillet until tender. Add spinach and cook another 3 minutes. Remove from heat and stir in next 5 ingredients. Spoon 1/4 cup mixture on the center of each breast and roll up in jelly-roll fashion. Unfold phyllo sheets. Stack 2 sheets, brushing with melted butter between sheets. (Keep remaining sheets covered with damp towel to prevent drying out.)

Place 1 chicken roll on short side on phyllo stack. Gently roll up, folding in long sides. Brush with melted butter and repeat with remaining chicken rolls, phyllo and butter. Place in a 13x9 inch baking pan sprayed with cooking spray. Bake at 350 for 35-40 minutes or until don and well browned. Serves 8