Phyllo Chicken Roll-ups

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts
• 2 tablespoons olive oil
• 1 (10 ounce) package frozen spinach, drained well, squeeze dry
• 1/2 teaspoon salt
• 1 cup fresh mushrooms, chopped
• 2 teaspoons chopped garlic
• 3 teaspoons dried basil
• 1 cup shredded parmesan cheese
• 16 sheets phyllo dough
• 1/2 cup butter, melted (or more for brushing phyllo)
• 1 teaspoon sesame seeds

Recipe

• 1 pound out chicken breasts between waxed paper, until about 1/2 inch thick.
• 2 refrigerate.
• 3 in a large skillet over low heat melt butter, add garlic, cook for 1 minute. add mushrooms,and salt, cook stirring for 3 minutes, then add spinach.
• 4 cover and cook 3 minutes longer. divide the mixture, leaving in pan, into 4 portions.
• 5 mix parmesan cheese with basil, put on a plate.
• 6 take chicken out, and place each portion of spinach mixture onto chicken, spreading out within an inch of sides. sprinkle 1 tbl. of cheese on top. roll each piece up, tucking sides in slightly. repeat with remaining chicken.
• 7 preheat oven to 400.
• 8 make sure phyllo is room temperature. cut 8 sheets of phyllo at a time in half, cutting on the longest side.
• 9 using 4 halves per chicken roll, brush with melted butter, each piece, stacking as you go. roll chicken, in more cheese mixture , then place on one end of buttered phyllo. fold up 2 sides, then roll to the end. repeat with the 3 remaining chicken rolls.
• 10 using a glass casserole dish, set the rolls in pan. cut slits on the top of each. brush butter over top. sprinkle tops with sesame seeds.
• 11 bake untill golden brown, about 45 minutes.