Herbed breast of chicken wrapped in phyllo

6 Servings

Ingredients

Quantity Ingredient
6 Boneless chicken breasts,
Skinned
9 Sheets phyllo pastry, thawed
Herb Butter----
¾ cup (1 1/2 sticks) butter,
Softened
1 tablespoon Each chopped fresh basil,
Thyme and rosemary or
1 teaspoon Each dried herbs
½ teaspoon Salt
¼ teaspoon Freshly ground pepper

Directions

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

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