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Chicken Rockefeller















Trans-fat Free, Low Carb


4 each chicken breasts
6 each scallions, spring or green onions
4 cloves garlic
1 teaspoon butter
2 ½ cups spinach
drained and squeezed dry
2 teaspoons dill weed
½ cup feta cheese
16 sheets phyllo (filo) pastry sheets
1 cup butter


Lightly pound out each chicken breast with meat mallet.

Set aside. Sauté green onions and garlic in the teaspoon of butter until onions are tender.

Add drained spinach, dill, salt and pepper.

Cook until mixture is thoroughly heated.

Add crumbled feta cheese.

Divide into four equal parts. Place this mixture in the center of each chicken breast and roll up.

Place on greased pan and bake at 350℉ (180℃). for 20 minutes.

Butter each sheet of filo on one side with melted butter; place on top of each other, making four stacks, each four sheets high.

Place each cooked and stuffed chicken breast in the middle of the lower end of one stack.

Fold over sides and roll up. Brush with melted butter.

Place on greased pan and bake at 375℉ (190℃) until golden brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 63277% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 33g 167%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 628mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 63g
Vitamin A 71% Vitamin C 21%
Calcium 18% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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