Instructions: Adjust oven racks to divide oven into thirds; preheat oven to 375F. Line large baking sheet with foil; spray with nonstick cooking spray.

Place each chicken breast between 2 sheets of plastic wrap; with meat mallet, pound lightly to make thin, even ovals. Set chicken aside.

In small skillet, heat oil; add onion. Cook over medium heat, stirring frequently, 2-3 minutes, until soft. transfer onion to small bowl; stir in tomatoes, ricotta and fontina cheeses, parsley, oregano, salt and pepper.

Spoon 1/4 of the ricotta cheese mixture onto each chicken oval; fold sides of chicken over mixture, then roll up to enclose.

In a small bowl, combine margarine and milk. Brush 1 phyllo sheet iwth 1/8 of the margarine mixture, then fold sheet in half. Place 1 chicken roll at one end of sheet; fold sides of sheet over chicken, then roll up to enclose. repeat, making 3 more rolls.

Place rolls on prepared baking sheet; brush with remaining maragarine mixture. Bake in upper third of oven 25-30 minutes, until chicken is cooked through and crust is golden brown.

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