Chicken In Creamy Herb Sauce Baked In Phyllo - cooking recipe

Ingredients

Weight Watchers canola oil spray for phyllo (do not use Pam)
1 Thelma's vegetable cube (available at Russo's)
approximately 1 Tbsp. canola oil or olive oil
2 large chicken breasts, cut into strips
2 tsp. minced garlic
1 c. 1% milk fat Lactaid milk (available at Russo's)
1 pkg. Athens phyllo dough
3 Tbsp. tarragon, basil or 1 pkg. fresh herb (cost $1.49)

Preparation

Roll strips of breast in minced garlic; season with salt and pepper.
Lightly flour and saute in skillet with tablespoon of oil until just done.
Do not overcook!
Remove strips and reserve skillet with drippings.
Crush vegetable cube and distribute evenly into skillet with 3 tablespoons of flour and 3 tablespoons of the herb of your choosing.
Slowly mix at low heat; add enough milk for the mixture to begin to form bubbles and thicken.
Continue to slowly add milk until mixture is smooth and thickened as a sauce (taste to see if there is enough herb flavor and adjust to your taste).
If mixture is too thick, add more milk and continue to cook until desired consistency is achieved.
Mix sauteed breast with herb sauce and allow to cool.
This point of the recipe may be done 1 day ahead.