Cheese-Stuffed Chicken
| Yield: | 4 Servings |
| Categories: | Chicken |
| 1/2 | c | Grated Monterey Jack cheese |
| 1/2 | c | Grated Cheddar cheese |
| 2 | tb | Unsalted butter; softened |
| 2 | tb | Chopped parsley |
| 1/4 | ts | Dried tarragon OR |
| 2 | ts | Chopped fresh tarragon |
| Freshly ground pepper | ||
| Salt | ||
| 4 | Chicken breast halves; boneless and skinless (4 to 5 ounces each) | |
| 8 | Sheets phyllo dough pastry* | |
| 4 | tb | Melted unsalted butter |
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