CHEESE STUFFED CHICKEN BREASTS

½ cup grated Monterey Jack cheese

½ cup grated Cheddar cheese

2 tab. softened unsalted butter

2 tab. chopped parsley

¼ tea. dried tarragon or 2 tea. chopped fresh tarragon

black pepper

4 skinless, boneless chicken breast halves, about 4 to 5 oz.

8 sheets phyllo dough, sold frozen

4 tab. melted unsalted butter

Place the cheeses, butter, parsley, tarragon and ½ tea. pepper in a bowl. Beat and mash the ingredients together until they form a stiff paste, using fingers. Divide the mixture into four finger-shaped logs, about 3” long.

Flatten each breast by placing it between two sheets of plastic wrap and pounding with a mallet until roughly ¼” thick and 5 or 6” across. Season lightly with pepper.

Place cheese in the center of each breast, then roll and fold the chicken around the cheese to enclose it completely. Place 2 sheets of phyllo dough on counter; brush lightly with melted butter. Set a breast at one of the narrower ends, them roll it up in the phyllo, tucking ends of the dough under to enclose it. Place them, folds down, in a 13X9” baking dish and brush with remaining melted butter. Bake 350’ for 1 hour or until sizzling and well browned (170’ on a meat thermometer).