| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Restaurants, Stuft chick |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts; skinless and boneless |
| 6 |
|
Green onions; chopped |
| 4 |
cl |
Garlic; chopped |
| 1 |
ts |
Butter; softened |
| 2 1/2 |
c |
Frozen spinach; drained and squeezed dry |
| 2 |
ts |
Dill weed |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1/2 |
c |
Crumbled feta cheese |
| 16 |
|
Sheets filo pastry |
| 1 |
c |
Butter, melted |
INSTRUCTIONS
Lightly pound out each chicken breast with meat mallet. Set aside. Saute
green onions and garlic in the teaspoon of butter until onions are tender.
Add drained spinach, dill, salt and pepper. Cook until mixture is
thoroughly heated. Add crumbled feta cheese. Divide into four equal parts.
Place this mixture in the center of each chicken breast and roll up. Place
on greased pan and bake at 350 degrees for 20 minutes. Butter each sheet of
filo on one side with melted butter; place on top of each other, making
four stacks, each four sheets high. Place each cooked and stuffed chicken
breast in the middle of the lower end of one stack. Fold over sides and
roll up. Brush with melted butter. Place on greased pan and bake at 375
degrees until golden brown.
From: Nicklow's Restaurant, Crystal, MN - Pub. in Strib.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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