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Chicken Wrapped In Crisp Phyllo

6 chicken breast halves, boned, skinned
1 (8 oz.) box Phyllo dough
3/4 tsp. salt
3/4 tsp. freshly ground pepper
4 tbsp. vegetable oil
1 garlic clove, finely ground
1 shallot or green onion, finely
3/4 lb. spinach, washed, stemmed or 1
pack chopped frozen spinach,
1/4 c. dry white wine
1 c. unsalted chicken stock
1 tbsp. heavy cream (evaporated milk)
2 oz. (1/3 c.) pistachio nuts or
almonds, coarsely chopped
1 c. low fat ricotta cheese

Defrost frozen phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hours before unwrapping it. Slice each breast diagonally into 3 medallions. Sprinkle pieces with 1/2 teaspoon each of salt and pepper. Heat 1 tablespoon oil in heavy skillet. Sear chicken pieces for about 30 seconds each side; adding as much as 2 tablespoons of oil as necessary. Set chicken aside. Immediately add garlic and shallot, saute for about 30 seconds, stirring. Add spinach, reduce heat to low; cover. Cook until spinach wilts, about 2 minutes. Take pan from heat, remove half of spinach. Chop finely for filling. Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook until liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside. Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and chopped spinach mixture. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work. Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining tablespoon of oil. Bake the rolls for 45 minutes, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more minutes. Warm the sauce and serve the rolls on top or pass separately.

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