4 boneless, skinless chicken
breast halves
1/2 cup plus 4 tablespoons butter, divided use
l carrot, cut in 3-inch strips
l celery stalk, cut in 3-inch strips
l small onion, cut in 8 wedges
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon dried basil leaves
1/4 teaspoon ground ginger
3/4 teaspoon garlic powder, divided use
4 phyllo pastry sheets
Basil-Garlic Cream Sauce (recipe follows)
Parsley sprigs
On half of each chicken
breast half, place1 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. 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
Makes 4 servings.
Basil-Garlic Cream Sauce:
Melt 1/4 cup butter; add 1/2 teaspoon dried basil and l teaspoon
garlic powder. Stir in 2 tablespoons flour; add 1/2 cup chicken
stock, stirring until bubbly. Add l cup half-and-half, stirring.
Add salt and pepper, if desired.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
