Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness

  2. 1/2 cup plus 4 tablespoons butter - divided use

  3. l carrot, cut in 3-inch strips

  4. l celery stalk, cut in 3-inch strips

  5. l small onion, cut in 8 wedges

  6. 1/2 teaspoon lemon pepper seasoning

  7. 1/2 teaspoon dried basil leaves

  8. 1/4 teaspoon ground ginger

  9. 3/4 teaspoon garlic powder - divided use

  10. 4 phyllo pastry sheets

  11. Basil-Garlic Cream Sauce (recipe follows)

  12. Parsley sprigs

Instructions Jump to Ingredients ↑

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

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

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

  4. 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.

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

  6. 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.

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


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