Chicken Florentine In Phyllo - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. finely chopped onion
2 Tbsp. butter or margarine, melted
1 (16 oz.) carton Ricotta
1 egg, lightly beaten
1/4 c. grated Parmesan
1/4 c. mayonnaise
1/3 c. grated Parmesan
2 tsp. dried Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
16 sheets frozen phyllo pastry, thawed
1/2 c. butter, melted
8 chicken breast halves, skinned and boned

Preparation

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 375\u00b0 for 45 minutes or until done.
Serves 8.