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Ingredients
- 6 chicken breast halves, boned, skinned
- 1 (8 ounce.) box Phyllo dough
- 3/4 teaspoon salt
- 3/4 teaspoon freshly grnd pepper
- 4 tbsp. vegetable oil
- 1 garlic clove, finely grnd
- 1 shallot or possibly green onion, finely minced
- 3/4 pound spinach, washed, stemmed or possibly 1 pack minced frzn spinach, defrosted
- 1/4 c. dry white wine
- 1 c. unsalted chicken stock
- 1 tbsp. heavy cream (evaporated lowfat milk)
- 2 ounce. (1/3 c.) pistachio nuts or possibly almonds, coarsely minced
- 1 c. low fat ricotta cheese
Directions
- Defrost frzn phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hrs before unwrapping it.
- Slice each breast diagonally into 3 medallions. Sprinkle pcs with 1/2 tsp. each of salt and pepper. Heat 1 Tbsp. oil in heavy skillet. Sear chicken pcs for about 30 seconds each side; adding as much as 2 Tbsp. of oil as necessary. Set chicken aside.
- Immediately add in garlic and shallot, saute/fry for about 30 seconds, stirring. Add in spinach, reduce heat to low; cover. Cook till spinach wilts, about 2 min. Take pan from heat, remove half of spinach. Chop finely for filling.
- Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook till liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside.
- Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and minced spinach mix. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work.
- Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining Tbsp. of oil.
- Bake the rolls for 45 min, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more min. Hot the sauce and serve the rolls on top or possibly pass separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 138 | 49% |
| Total Fat 15.44g | 19% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.19g | |
| Cholesterol 35mg | 12% |
| Sodium 498mg | 21% |
| Potassium 407mg | 12% |
| Total Carbs 19.33g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.75g | 1% |
| Protein 15.88g | 25% |
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