Greek Style Chicken Wrapped In Phyllo

• 6 boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 1/4 cup butter
• 1 large onion, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 2 tablespoons parsley flakes
• 1 1/2 tablespoons finely chopped fresh dill
• 1 garlic clove, minced
• 1 (10 ounce) package frozen chopped spinach, cooked & drained well
• 1 1/2 tablespoons all-purpose flour
• 1/3 cup vermouth or 1/3 cup dry white wine
• 1 cup ricotta cheese
• 1/2 cup feta cheese
• salt & pepper
• 1/2 cup melted butter
• 12 sheets phyllo dough
• dry breadcrumbs

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 350u0b0F
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.

chicken breasts, vegetable oil, butter, onion, mushrooms, parsley flakes, dill, garlic, well, flour, white wine, ricotta cheese, feta cheese, salt, butter, phyllo, breadcrumbs

Taken from www.food.com/recipe/greek-style-chicken-wrapped-in-phyllo-170628 (may not work)