Chicken In Phyllo Dough - cooking recipe

Ingredients

3 lb. whole boned chicken breasts, skinned and halved
3 c. Monterey Jack cheese, grated
3 c. sharp Cheddar cheese, grated
4 tsp. coarsely ground pepper
4 Tbsp. fresh parsley leaves, minced
1/4 tsp. dried tarragon
1 1/4 c. unsalted butter
16 sheets phyllo, stacked between dampened paper towels

Preparation

Flatten the chicken breast halves between sheets of plastic wrap until they are 1/4-inch thick.
In a bowl, combine the cheeses, pepper, parsley, tarragon and 8 tablespoons butter, cut into bits.
Form the mixture into eight 3-inch oval patties. Arrange 1 patty on each of the chicken breasts and roll up, tucking in the sides, to enclose the filling completely.
Brush 1 sheet of the phyllo with some of the remaining butter, melted and cooled, and top it with another sheet.
Brush the sheet with the butter and arrange 1 of the chicken rolls in the center of a short side.
Roll the phyllo, tucking in the sides to enclose the chicken completely; put the package in a baking dish and brush it with butter.
Make other packages with the remaining phyllo, butter and chicken rolls in the same manner and bake the packages in a preheated 350\u00b0 oven, basting them with the pan juices occasionally, for 40 minutes, or until they are golden.