Stuffed Chicken Breasts in Phyllo
From: Chef Jennifer Heartsill, Moxie Jr. Restaurant, Sacramento, CA

2 tablespoons olive oil
1/2 small carrot, finely minced
1/4 yellow onion, finely minced
3 mushrooms, finely minced
1 summer squash, finely minced
2 tablespoons chopped fresh basil
1/2 tablespoon golden sage
1 teaspoon chopped fresh rosemary
1 teaspoon minced fresh garlic
splash white wine
1/2 pound cream cheese
salt and pepper to taste
4 boneless, skinless chicken breasts
16 sheets phyllo dough
1 (4-ounce) stick unsalted butter, melted
1 egg

Preheat oven to 350 degrees F. Saute minced vegetables, herbs and garlic with olive oil in a medium pan until soft. Add a splash of white wine, gently mix in cream cheese and season with salt and pepper. While vegetables are cooking, pound chicken breasts with a mallet to a uniform thickness of approximately 1/4 inch. Place 2­3 tablespoons of vegetable mixture in the center of each chicken breast, roll each up neatly, and set aside. Mix egg in a bowl with 2 tablespoons water, set aside. Butter heavy large baking sheet. Place 1 phyllo sheet on work surface (cover remaining phyllo sheets with damp towel to prevent drying) and brush with melted butter. Cover with second sheet of phyllo and brush with butter. Repeat once more, then top three buttered phyllo sheets with an unbuttered sheet. Arrange phyllo pile with the short side facing you, lightly brush top layer with egg wash, and place one stuffed chicken breast in center of lower third of rectangle. Fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and chicken breasts, brushing with egg wash in the same manner. Arrange rolls, seam side down, on baking sheet and brush top of each with melted butter. Bake 30­35 minutes, until golden brown. Remove from oven and cut in half. Serve warm with a white-wine or sherry beurre blanc.

Yield: 4 servings