Ingredients

• 1/2 cup (3 oz.) grated Monterey jack cheese
• 1/2 cup (3 oz.) grated cheddar cheese
• 2 tablespoons softened butter
• 2 tablespoons chopped parsley
• 1/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 skinless, boneless chicken breasts
• salt and pepper to taste
• 8 sheets phyllo dough (see recipe description for more info)
• 4 tablespoons melted butter

Directions

Preheat oven to 350° F.

Place both cheeses, softened butter, parsley, tarragon, the 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium mixing bowl. Mix and mash the ingredients together until they are well-blended and form a stiff paste. (Tip: Mixing with a fork or large wooden spoon at first, then finishing with your fingers works best.) Divide mixture into four finger-shaped logs, each about 3 inches long. Set aside.

Slice each chicken breast into two thinner chicken breasts by slicing horizontally through the center. Flatten each chicken breast half by placing it between 2 sheets of waxed paper or plastic wrap and pounding with a mallet until breasts are about 1/4-inch thick and about 5-6 inches across. Season chicken lightly with salt and pepper.

Place a cheese log in the center of each breast, then roll and fold the chicken around the cheese to enclose it completely.

Place two sheets of phyllo dough on a work surface. Brush the top sheet lightly with melted butter using a soft-bristle pastry brush. Set a chicken breast in the center of one of the narrower ends, then roll it up in the phyllo, tucking the ends of the dough under to enclose the chicken and make a neat package. Repeat this procedure with the remaining chicken breasts. Place phyllo-wrapped chicken breasts (folds down) in a 13x9-inch baking dish (allowing some space between each) and brush all surfaces with remaining melted butter. Bake about 40-45 minutes or until sizzling and golden brown. Serve immediately.