1. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness. 2. Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside. 3. Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat. 4. Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes. 5. Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat. 6. Preheat oven to 350°F 7. Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter. 8. Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top. 9. Fold phyllo over chicken, turning ends under; repeat for each chicken breast. 10. Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
