Murgh Mussallam

• 1 pkg. (300 g) frozen chopped spinach, thawed
• 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product, divided
• 1 tsp. garam masala, divided
• 3/4 tsp. red chili powder or cayenne pepper, divided
• 2 large boneless skinless chicken breasts (1 lb./450 g)
• 2 Tbsp. plain low fat yogurt
• 1/4 cup water
• 1/2 tsp. each ground coriander, ground cumin, and dried fenugreek leaves
• 1/4 tsp. saffron threads
• 2 Tbsp. chopped fresh coriander (cilantro)

1. Heat oven to 350 degrees F.
2. Add spinach to 1 cup boiling water in saucepan; cook 2 min.
3. or until spinach is cooked, stirring frequently.
4. Drain in colander; press out excess liquid.
5. Transfer spinach to medium bowl.
6. Add 2 Tbsp.
7. cream cheese product and 1/4 tsp.
8. each garam masala and chili powder; mix well.
9. Make long horizontal cut in thickest side of each chicken breast, being careful to not cut through to opposite side.
10. Open up each breast; place, cut-side up, on work surface.
11. Spread with spinach mixture; roll up, starting at one long side of each.
12. Place, seam-sides down, in 8-inch square baking dish sprayed with cooking spray.
13. Spray lightly with additional cooking spray; sprinkle evenly with 1/4 tsp.
14. each of the remaining garam masala and chili powder.
15. Mix remaining cream cheese, seasonings, yogurt, water and saffron until blended; spoon over chicken.
16. Bake 30 min.
17. or until chicken is done (170 degrees F), basting occasionally with sauce in bottom of dish.
18. Transfer chicken to cutting board, reserving sauce in dish.
19. Cut chicken crosswise into spirals; place on platter.
20. Spoon sauce over chicken.
21. Top with fresh coriander.

philadelphia, garam masala, red chili powder, chicken breasts, yogurt, water, ground coriander, saffron threads, fresh coriander

Taken from www.kraftrecipes.com/recipes/murgh-mussallam-148061.aspx (may not work)