Categories: Poultry - Chicken

Ingredients

• 4 (6 oz.) skinned and boned chicken breast halves
• 1/4 tsp. salt
• 1/2 tsp. sugar
• 1/12 tsp. pepper
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1/2 medium-size sweet onion, diced
• Vegetable cooking spray
• 1/2 ( 8oz.) pkg. fat-free cream cheese, softened
• 1 cup (4 oz.) shredded low-fat mozzarella cheese
• 1/4 cup crumbled feta cheese
• 2 Tbsp. egg substitute
• 1 1/2 tsp. all-purpose flour
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cumin
• 8 frozen Phyllo pastry sheets, thawed

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper; set aside.
2. Drain spinach well; press between layers of paper towels.
3. 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.
4. 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 in a shallow baking pan, place rolls on top of rack.
5. Bake at 425 degrees for 35 to 40 minutes or until chicken is done.

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