Cheese-Stuffed Chicken in Phyllo

I don't really have too much to say about this except that everyone loved it and I added more phyllo to the outside (4-5 sheets each) so it would have a little more crunch. Everyone loved it and I got to use some of my arugula from the farmers market in the salad.
Cheese-Stuffed Chicken in Phyllo from Southern Living
8 skinned and boned chicken breast halves

1 teaspoon salt

1/2 teaspoon pepper

4 cups chopped fresh spinach

1 medium onion, chopped

2 tablespoons olive or vegetable oil

1/2 (8-ounce) package cream cheese, softened and cut up

1 cup (4 ounces) shredded mozzarella cheese

1/2 cup (2 ounces) crumbled feta cheese

1/2 cup (2 ounces) shredded Cheddar cheese

1 egg yolk, lightly beaten

1 tablespoon all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cumin

16 frozen phyllo pastry sheets, thawed

Melted butter or margarine

Mixed salad greens

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper, and set aside.
Sauté spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 6 ingredients.
Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.
Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brushing with melted butter between sheets. (Keep remaining phyllo sheets covered with plastic wrap to prevent drying out.) Place 1 chicken roll on short side of phyllo stack; gently roll up, folding in long side. Repeat procedure with remaining pastry, melted butter, and chicken. Place rolls in a shallow pan, and brush with melted butter.
Bake at 350° for 35 to 40 minutes or until done. Serve on a bed of mixed greens, if desired.