Cheese-Stuffed Chicken

Photo: flickr user Bitman

Ingredients

cup Grated Monterey Jack cheese

cup Grated Cheddar cheese

2 tablespoons Unsalted butter, softened

2 tablespoons Chopped parsley

teaspoon Dried tarragon OR

2 teaspoons Chopped fresh tarragon

Freshly ground pepper

Salt

4 Chicken breast halves, boneless and skinless (4 to 5 ounces each)

8 shts phyllo dough pastry

4 tablespoons Melted unsalted butter

Preparation

Preheat the oven to 350 degrees.

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.

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.