Basil-Garlic Chicken Pastries Recipe

Ingredients

• 4 boneless, skinless chicken breast halves
• ½ 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
• ½ teaspoon lemon pepper seasoning
• ½ teaspoon dried basil leaves
• ¼ teaspoon ground ginger
• ¾ teaspoon garlic powder, divided use
• 4 phyllo pastry sheets
• Basil-Garlic Cream Sauce (recipe follows)
• Parsley sprigs

How to make Basil-Garlic Chicken Pastries

1. On half of each chicken breast half, place1 ½ teaspoons butter, 1 strip each of carrot and celery and l onion wedge.
2. Mix together lemon pepper seasoning, basil leaves, ginger and ¼ teaspoon garlic powder; sprinkle over chicken.
3. Fold other half of chicken over vegetables.
4. Melt ½ cup butter; brush on phyllo sheets and place chicken in center of each at one end.
5. Roll chicken, folding, to opposite end of phyllo sheet; trim excess and seal edges.
6. Place, seam side down, on buttered baking dish; brush with remaining butter.
7. Place in 350oF.
8. oven for l hour or until brown.
9. In small frypan, place remaining l tablespoon butter and remaining ½ teaspoon garlic powder; add remaining carrot and celery strips and onion wedges.
10. Sauté until tender crisp and set aside.
11. Place chicken on platter; ladle on warm Basil-Garlic Sauce and garnish with sautéed vegetables and parsley
12. Makes 4 servings.
13. Basil-Garlic Cream Sauce:
14. Melt ¼ cup butter; add ½ teaspoon dried basil and l teaspoon garlic powder.
15. Stir in 2 tablespoons flour; add ½ cup chicken stock, stirring until bubbly.
16. Add l cup half-and-half, stirring.
17. Add salt and pepper, if desired

Notes