Cheddar-Stuffed Chicken in Phyllo

Ingredients

Cooking spray
4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
¼ cup grated carrots
¼ cup chopped walnuts
¼ cup panko (Japanese-style) dried breadcrumbs
1 tablespoon King Arthur Unbleached All-Purpose Flour
4 boneless, skinless chicken breast halves (about 1¼ pounds total)
8 (approximately 9-by-14-inch) sheets thawed phyllo dough (about ⅓ pound)
1 tablespoon Cabot Salted Butter, melted

Directions

PREHEAT oven to 400°F. Coat baking dish with cooking spray.

TOSS together cheese, carrots, walnuts, breadcrumbs, sage and flour until well combined in medium bowl.

PLACE chicken breasts between two sheets of plastic wrap; pound with heavy skillet until flattened into thinner, even layer.

SQUEEZE stuffing mixture into four equal balls. Place one ball in middle of each chicken breast and wrap meat around stuffing to cover as much as possible.

KEEPING remaining sheets of phyllo covered, place one sheet of phyllo on work suface, short side facing you; top with second sheet. Coat nearest half with cooking spray, then fold sheets in half over spray.

PLACE stuffed chicken breast rounded-side-down in center and fold phyllo around to enclose. Repeat with remaining phyllo and chicken. Place packets seam-side-down in prepared baking dish. Brush tops with butter.

BAKE for 20 to 25 minutes or until pastry is golden and chicken is cooked.