Basil-Garlic Chicken Pastries

Place chicken breast halves between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin.

On half of each chicken breast half, place 1 1/2 teaspoons butter, 1 strip each of carrot and celery and l onion wedge.

Mix together lemon pepper seasoning, basil leaves, ginger and 1/4 teaspoon garlic powder; sprinkle over chicken. Fold other half of chicken over vegetables.

Melt 1/2 cup butter; brush on phyllo sheets and place chicken in center of each at one end. Roll chicken, folding, to opposite end of phyllo sheet; trim excess and seal edges. Place, seam side down, on buttered baking dish; brush with remaining butter.

Place in 350 °F (175°C) oven for l hour or until brown.

In small frypan, place remaining l tablespoon butter and remaining 1/2 teaspoon garlic powder; add remaining carrot and celery strips and onion wedges. Sauté until tender crisp and set aside.

Place chicken on platter; ladle on warm Basil-Garlic Sauce and garnish with sautéed vegetables and parsley