Chicken Florentine In Phyllo

• 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

1. Drain spinach; press between paper towels to remove excess moisture.
2. Set aside.
3. Saute onion in 2 tablespoon butter in a medium skillet until tender.
4. Combine onion, spinach, Ricotta and next 6 ingredients in a large bowl; stir well.
5. Place 2 sheets of phyllo on a flat surface (keep remaining phyllo covered); brush with butter.
6. Place 1 chicken breast half in center of phyllo, 3-inches from bottom.
7. Spoon about 1/3 cup spinach mixture over chicken.
8. Fold bottom of phyllo over spinach mixture.
9. Fold sides of phyllo over chicken, wrapping like a package.
10. Roll jellyroll fashion.
11. 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.
12. Sprinkle with 1/3 cup Parmesan cheese. Bake at 375u0b0 for 45 minutes or until done.
13. Serves 8.

onion, butter, egg, parmesan, mayonnaise, parmesan, italian seasoning, salt, pepper, phyllo pastry, butter, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988811 (may not work)