Phyllo Wrapped Stuffed Chicken Breast


Serves two

2 Boneless Skinless Chicken Breasts
A handful of spinach leaves
4 thick slices of Asiago cheese
3 slices of thick cut bacon cooked crisp and cut in half to make 6 pieces
4 slices procuitto
4 sheets of phyllo pastry

1.  Preheat oven to 375.
2.  Butterfly cut chicken breast.  Lay breast flat, sprinkle with garlic salt and cracked pepper.
3.  Top each center of chicken with spinach leaves, cheese and bacon.
4.  Roll chicken up around filling.
5.  Wrap each piece of chicken with 2 slices of procuitto.
6.  Lay out 2 sheets of phyllo pastry.  Set chicken at narrow end.  Fold sides in and roll up.  Repeat with 2nd chicken breast.
7.  Place both chicken breasts seam side down in a greased baking dish.  Lightly drizzle each with olive oil. sprinkle with sea salt and cracked pepper  and bake for 35-40 minutes or until phyllo is golden brown and chicken is cooked through. slice in half and enjoy! DELICIOUS.


**I will post a picture the next time I make these. They were gobbled up before I had the chance! :-)