Greek night

Greek Chicken Wellingtons

I wanted to make a RR take on a Beef Wellington for dinner. Well my pantry had other ideas. That is when this dish was born. lol I love it, it is one of my favs, hope you love it also,.

3 boneless skinless chicken breasts
1 medium onion
1 8 oz package cream cheese cut into slices
two roasted red peppers diced
1 package frozen chopped spinach thawed and drained
3 cloves garlic chopped
salt to taste. I happen to love salt, so I tend to go heavy. oops
pepper to taste. Again I am the same with pepper as I am with salt.
1/2 teaspoon thyme
Phyllo dough
handful crumbled Feta cheese
2 to 3 tablespoons olive oil
2 tablespoons butter for brushing Phyllo
Preheat broiler.
Grease a sheet pan.
Set the Phyllo dough from the freezer to the counter to thaw.
Throw the spinach in the microwave and set to 5 minutes.
Heat a large skillet.
Season chicken with salt and pepper and saute until almost done. Remove from pan. Toss in onions and cook for a couple minutes. Add red peppers, garlic, thyme and cook for a minute.
Put the spinach in a clean dish towel and squeeze all the liquids out. Toss in the the skillet with peppers and onions. Add the chicken and cook until chicken is just done. Toss in Feta cheese and set aside.

Unwrap Phyllo. Use 3 sheets per wellington. Lay one sheet of phyllo down and brush with butter between sheets. Lay 3 slices of cream cheese right in the center, top with a spoon of the chicken, spinach mixture. I wrap them by folding over the phyllo so all the edges end up on the bottom. I set them on the sheet pan. I brush them with more butter. I do use Smart Balance butter so I have less guilt. lol

I set them under the broiler just until browned. A couple minutes. Keep a close eye on them or trust, you will be mad. They might not seem like much food, especially if you have your eatin dress on. But they are Filling. Enjoy.