Cheesy Chicken In Phyllo

• 4 (6-ounce) skinned and boned chicken breast halves
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1/2 medium-size sweet onion, diced
• Vegetable cooking spray
• 1/2 (8-ounce) package fat-free cream cheese, softened
• 1 cup (4 ounces) shredded low-fat mozzarella cheese
• 1/4 cup crumbled feta cheese
• 2 tablespoons egg substitute
• 1 1/2 teaspoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cumin
• 8 frozen phyllo pastry sheets, thawed

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper; set aside.
2. Drain spinach well; press between layers of paper towels.
3. Saute spinach and onion in a nonstick skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 5 ingredients. Spoon spinach mixture evenly on each chicken breast half; roll up, jellyroll fashion.
4. Unfold phyllo on a lightly floured surface. Stack 2 sheets, coating tops lightly with cooking spray between sheets. (Keep remaining sheets covered with plastic wrap.) Place 1 chicken roll on a short side of phyllo stack; gently roll up, folding in long sides. Repeat procedure with remaining phyllo sheets, cooking spray, and remaining chicken. Place a rack coated with cooking spray in a shallow baking pan; place rolls on top of rack.
5. Bake at 425u0b0 for 35 to 40 minutes or until chicken is done.

salt, pepper, sweet onion, vegetable cooking spray, cream cheese, mozzarella cheese, feta cheese, egg substitute, flour, ground nutmeg, ground cumin, frozen phyllo pastry sheets

Taken from www.myrecipes.com/recipe/cheesy-chicken-phyllo (may not work)