To reduce the fat content of this recipe, substitute the melted butter with a butter-flavored cooking spray.

Mustard and Artichoke Chicken Packets

1/4 cup Dijon mustard
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can artichoke quarters, well drained and chopped
1/2 cup chopped green onions
8 boneless, skinless chicken breasts halves

Granulated or powdered garlic to taste
Salt and freshly ground pepper to taste
16 frozen phyllo pastry sheets, thawed
1/2 cup butter, melted
1/2 cup freshly grated Parmesan cheese

1. Combine first 4 ingredients; set aside.
2. Season chicken breasts with granulated garlic, salt and pepper.
3. Stack 2 pastry sheets together, brushing each with melted butter. (Keep remaining pastry covered with a damp towel to prevent drying out). Spread 3 tablespoons mustard mixture on both sides of each chicken breast, and place diagonally in one corner of the buttered, stacked pastry sheets. Fold corner over chicken; fold sides over, and carefully roll up. Place, seam side down, on an ungreased baking sheet. Repeat procedure with remaining pastry, mustard mixture, and chicken. Brush the pastry bundles with any remaining butter and sprinkle with Parmesan cheese.
4. Bake at 350°F (175°C) for 55 to 60 minutes.

Makes 8 servings.