Cheesy Stuffed Chicken in Phyllo

• 8 small boneless skinless chicken breasts (2 lb.)
• 1 Tbsp. olive oil
• 4 cups chopped stemmed kale
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1 egg yolk, beaten
• 1 Tbsp. chopped canned chipotle peppers in adobo sauce with 1 tsp. sauce
• 1 Tbsp. flour
• 1/2 tsp. ground black pepper
• 16 sheets frozen phyllo dough (16x11-1/2 inch), thawed

1. Heat oven to 350F.
2. Pound chicken to 1/8-inch thickness.
3. Heat oil in large skillet on medium heat.
4. Add kale and onions; cook 3 to 4 min.
5. or until onions are crisp-tender, stirring occasionally.
6. Remove from heat.
7. Add cream cheese spread; stir until cream cheese is completely melted and mixture is well blended.
8. Add all remaining ingredients except phyllo; mix well.
9. Spoon about 1/4 cup kale mixture onto each chicken breast; roll up, starting at one of the short sides.
10. Spray 1 phyllo sheet with cooking spray; top with 1 of the remaining phyllo sheets.
11. Spray with additional cooking spray.
12. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
13. Place 1 chicken roll along one short side of phyllo stack.
14. Fold over both long sides of phyllo, then roll up, starting at chicken-topped side.
15. Repeat with remaining phyllo sheets and chicken rolls.
16. Place, seam sides down, in shallow pan sprayed with cooking spray.
17. Spray tops of phyllo wraps with additional cooking spray.
18. Bake 30 to 35 min.
19. or until chicken is done.

chicken breasts, olive oil, stemmed kale, onion, philadelphia, milk, feta cheese, egg yolk, peppers, flour, ground black pepper, phyllo

Taken from www.kraftrecipes.com/recipes/cheesy-stuffed-chicken-in-phyllo-189948.aspx (may not work)