Ingredients
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6 boneless skinless chicken breasts
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2 tablespoons vegetable oil
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1/4 cup butter
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1 large onion, chopped
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1 (4 ounce) can sliced mushrooms, drained
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2 tablespoons parsley flakes
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1 1/2 tablespoons finely chopped fresh dill
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1 (10 ounce) package frozen chopped spinach, cooked & drained well
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1 1/2 tablespoons all-purpose flour
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1/3 cup vermouth or 1/3 cup dry white wine
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1 cup ricotta cheese
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1/2 cup feta cheese
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salt & pepper
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1/2 cup melted butter
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12 sheets phyllo dough
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dry breadcrumbs
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1 garlic clove, minced
Instructions
- Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
- Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
- Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
- Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
- Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
- Preheat oven to 350°F
- Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
- Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
- Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
- Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.