Moroccan-style Chicken and Olive Puff Pastries

Preheat oven to 350ºF /

Rinse chicken under cold running water and pat completely dry with paper towels. Place chicken between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet. Season both sides with salt and pepper; set aside.

Heat olive oil in a skillet, set over medium-high heat. Saute spinach, onions, and mushrooms until spinach is wilted and onions and mushrooms are soft, about 5 to 7 minutes. Remove skillet from heat source and stir in the olives, raisins and cream cheese, stirring until blended. Stir in the next 7 ingredients; mixing well.

Spoon 2 tablespoons of the spinach mixture in the center of each chicken breast half, roll up, jellyroll style.

On a lightly floured work surface, unfold the phyllo. Stack 2 phyllo sheets, brushing with melted butter between the sheets. Place 1 chicken roll on the short side of the phyllo, carefully roll up, folding in the long side. Repeat the process with the remaining phyllo, melted butter, and chicken. Place rolls in a shallow pan and brush with melted butter.