Chicken and Spinach in Phyllo
Serving size: 4
Calories per serving: 118
Ingredients:
Calories per serving: 118
4 small boneless, skinless chicken breast halves
12-16 sheets frozen phyllo pastry leaves
6 ounces frozen spinach, thawed and squeezed dry
3 ounces crumbled feta cheese
2 tablespoons fresh parsley
2 tablespoons toasted pine nuts
1 clove minced garlic
1-2 tablespoons olive oil
MADEIRA SAUCE
2 tablespoons butter
3 minced shallots
2 tablespoons flour
1 cup chicken broth
1 cup beef broth
1/2 cup plus 1 Tablespoon madeira wine
Directions:
Cook salmon with basil. Break up cooked chicken.
Combine chicken, spinach, feta, parsley, garlic and pine nuts; divide into 4ths
Roll 1/4 of the mixture in 3-4 sheets of phyllo.
Bring dough over chicken and fold in sides; brushing both sides of packet with oil and place bottom side down on a baking sheet.
Repeat with the remaining chicken, spinach and phyllo, making 4 packets in all.
Bake at 400F for 15 – 20 minutes or until golden brown.
Remove and serve
Combine chicken, spinach, feta, parsley, garlic and pine nuts; divide into 4ths
Roll 1/4 of the mixture in 3-4 sheets of phyllo.
Bring dough over chicken and fold in sides; brushing both sides of packet with oil and place bottom side down on a baking sheet.
Repeat with the remaining chicken, spinach and phyllo, making 4 packets in all.
Bake at 400F for 15 – 20 minutes or until golden brown.
Remove and serve