Title: Herbed Breast of Chicken Wrapped in Phyllo
Categories: Poultry Main
Yield: 6 Servings

6		Boneless chicken breasts skinned (about 5 to 6 oz. each)
9		Sheets phyllo pastry thawed according to package direction
HERB BUTTER
3/4	c	Butter; softened
1	tb	Chopped fresh basil*
1	tb	Thyme*
1	tb	Rosemary*
1/2	ts	Salt
1/4	ts	Freshly ground pepper

* or teaspoon each dried herbs

Combine all ingredients for Herb Butter in small bowl.

Place chicken breasts between waxed paper. Pound to flatten slightly. Place about 1 tablespoon of the butter mixture in the center of each chicken breast half. Tuck in sides and roll up to enclose butter. Place on a plate. Cover and refrigerate 30 minutes.

Heat oven to 375 degrees F. In small suacepan melt remaining Herb Butter.

Place phyllo sheets in a stack on work surface. Cut sheets in half lengthwise. Keep phyllo covered with plastic wrap. For each serving, layer 3 sheets of phyllo, laying one vertically, one horizontally and one diagonally. Brush each sheet with melted Herb Butter. Place one chicken breast in center of phyllo. Gather phyllo up over top of chicken and pinch together to form a leafy, flowerlike top. Place on a baking sheet with sides. Bake until deep golden brown, 30 to 35 minutes.

*Note -- Phyllo pastry is available frozen in most supermarkets or middle eastern groceries.

Yield: 6 servings Serving size: 1 breast

Nutritional Information

per serving Calories 400 Total Fat 25 g Total Carbohydrates 8 g Protein 31 g Vitamin A 18 %DV Calcium 30 mg

Copyright American Dairy Association (Reprinted with permission)

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