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Chicken Breasts Wrapping in Phyllo With Basil & Tomatoes

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“From Rose Reisman's Light Cooking. These type of recipes are a great way to make light dishes without having to use the high processed non-fat ingredients. The recipe asks for margarine so rather than using non-hydrogenated margarine I chose to use good ol' regular butter. The filling can be made ahead of time; when you are ready to serve, assemble & bake.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Spray baking sheet with nonstick vegetable sparay.
  2. Place chicken between 2 sheets of plastic; pound until thin & flattened. Set aside.
  3. In a medium skillet, melt 1st amount of butter; saute garlic, onion & mushrooms about 3 mins until softened.
  4. Add tomatoes & basil; cook for 1 minute.
  5. Spoon evenly over flattened breasts & roll up carefully; fasten with toothpicks.
  6. Layer phyllo sheets; cut into 4 (to make 16 squares when using 4 sheets). Place 2 squares on a flat surface; brush with some melted butter & place 2 more squares over top. Place rolled breast over top & enclose with phyllo. Brush outside with more butter; place on baking sheet. Repeat with remaining breasts.
  7. Bake for 15 - 20 mins or just until phyllo is golden & chicken is no longer pink.
  8. Serve with warmed tomato sauce.

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