By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- chicken breasts, boneless and skinless
- chopped green onion
- garlic cloves, chopped
- 1 tsp
- butter, softened
- 2.5 c
- frozen spinach, thawed and squeezed dry
- 2 tsp
- dill weed
- salt and pepper to taste
- 1/2 c
- crumbled feta cheese
- phyllo pastry sheets
- 1 c
- butter, melted
1Lightly pound out each chicken breast with meat mallet.
3Saute green onions and garlic in the teaspoon of butter until onions are tender.
4Add drained spinach, dill, salt and pepper.
5Cook until mixture is thoroughly heated.
6Add crumbled feta cheese.
7Divide into four equal parts.
8Place this mixture in the center of each chicken breast and roll up.
9Place on greased pan and bake at 350 degrees for 20 minutes.
10Butter each sheet of filo on one side with melted butter; place on top of each other, making four stacks, each four sheets high.
11Place each cooked and stuffed chicken breast in the middle of the lower end of one stack.
12Fold over sides and roll up.
13Brush with melted butter.
14Place on greased pan and bake at 375 degrees until golden brown.