INGREDIENTS

INSTRUCTIONS

*Phyllo dough is sold in most grocery stores in the frozen food section.
This recipe was the Grand Prize Winner in the 1997 Real California Cheese
Recipe Contest. Place the cheeses, softened butter, parsley, tarragon, 1/2
tsp pepper and 1/4 tsp salt in a bowl. Beat and mash the ingredients
together until they form a stiff paste... your fingers or a big wooden
spoon are the best tools for this job. Divide the mixture into 4
finger-shaped logs, each about 3-inches long. Set aside. Flatten each
chicken breast by placing it between 2 sheets of plastic wrap or waxed
paper, and pounding with a mallet or rolling pin until roughly 1/4" thick
and 5 or 6" across. Season the chicken lightly with salt and pepper. Place
a cheese log in the center of each breast, then roll and fold the chicken
around the cheese to enclose it completely. Preheat the oven to 350
degrees. Place a sheet of phyllo dough on your work surface. Top with a
second sheet, and brush lightly with melted butter. Set a chicken in the
center of one of the narrower ends, then roll it up in the phyllo, tucking
the ends of the dough under to enclose the chicken, and make a neat
package. Form the remaining packages the same way. Place them, folds down
in a 13x9-inch baking dish, and brush with remaining melted butter. Bake
about 40 minutes, or until sizzling and well browned. Makes 4 servings.
Formatted by Lynn Thomas dcqp82a@prodigy. com. Recipe from Gramma/Helen
Jolly wwgq25d. Lynn's notes: Made this 10-20-97; easy dish to make and
tasted just great. Use your hands to mix the cheese and butter--it works
better that way.
Recipe by: Real California Cheese
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 21, 1997

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