Chicken Florentine in Phyllo
Chicken Florentine In Phyllo is an impressive dinner. Made with 1 (10 oz.) pkg. frozen chopped spinach, thawed, 1 c. finely chopped onion, 2 tbsp. butter or margarine, melted, 1 (16 oz.) carton ricotta and 1 egg, lightly beaten, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Drain spinach; press between paper towels to remove excess moisture.
Set aside.
Saute onion in 2 tablespoon butter in a medium skillet until tender.
Combine onion, spinach, Ricotta and next 6 ingredients in a large bowl; stir well.
Place 2 sheets of phyllo on a flat surface (keep remaining phyllo covered); brush with butter.
Place 1 chicken breast half in center of phyllo, 3-inches from bottom.
Spoon about 1/3 cup spinach mixture over chicken.
Fold bottom of phyllo over spinach mixture.
Fold sides of phyllo over chicken, wrapping like a package.
Roll jellyroll fashion.
Place seam side down in a 13 x 9 x 2-inch baking dish. Repeat with remaining phyllo, butter, chicken and spinach mixture. Brush with melted butter.
Sprinkle with 1/3 cup Parmesan cheese. Bake at 375Β° for 45 minutes or until done.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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