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1
Defrost frzn phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hrs before unwrapping it.
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2
Slice each breast diagonally into 3 medallions.
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3
Sprinkle pcs with 1/2 tsp.
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4
each of salt and pepper.
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5
Heat 1 Tbsp.
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6
oil in heavy skillet.
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7
Sear chicken pcs for about 30 seconds each side; adding as much as 2 Tbsp.
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8
of oil as necessary.
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9
Set chicken aside.
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10
Immediately add in garlic and shallot, saute/fry for about 30 seconds, stirring.
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11
Add in spinach, reduce heat to low; cover.
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12
Cook till spinach wilts, about 2 min.
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13
Take pan from heat, remove half of spinach.
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14
Chop finely for filling.
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15
Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan.
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16
Stir in remaining salt and pepper, cream; cook till liquid is reduced by half.
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17
Puree sauce in blender.
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18
Pour into saucepan and set aside.
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19
Preheat oven to 325 degrees.
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20
To make filling, combine nuts, ricotta and minced spinach mix.
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21
Blot chicken medallions to remove moisture.
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22
Unwrap phyllo peel off 3 sheets and place them on a dry work surface.
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23
Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work.
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24
Center a piece of chicken near an edge of the dough.
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25
Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice.
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26
Fold the sides of the dough over the chicken and roll up.
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27
Place the roll seam side down in an oiled baking dish.
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28
Brush the rolls with the remaining Tbsp.
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29
of oil.
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30
Bake the rolls for 45 min, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more min.
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31
Hot the sauce and serve the rolls on top or possibly pass separately.
