Chicken Breasts Wrapping in Phyllo With Basil & Tomatoes

From Rose Reisman's Light Cooking. These type of recipes are a great way to make light dishes without having to use the high processed non-fat ingredients. The recipe asks for margarine so rather than using non-hydrogenated margarine I chose to use good ol' regular butter. The filling can be made ahead of time; when you are ready to serve, assemble & bake.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1 1⁄2 teaspoons butter
• 1 -2  garlic clove, crushed
• 1⁄2 cup onion, chopped
• 1⁄2 cup mushroom, chopped
• 1⁄4 cup tomatoes, chopped
• 1⁄4 teaspoon dried basil (or 2 Tbsp fresh)
• 4  sheets phyllo pastry
• 4  teaspoons butter, melted
• 1⁄2 cup tomato sauce, warmed (or marinara sauce)

Directions

1. Preheat oven to 400°F Spray baking sheet with nonstick vegetable sparay.
2. Place chicken between 2 sheets of plastic; pound until thin & flattened. Set aside.
3. In a medium skillet, melt 1st amount of butter; saute garlic, onion & mushrooms about 3 mins until softened.
4. Add tomatoes & basil; cook for 1 minute.
5. Spoon evenly over flattened breasts & roll up carefully; fasten with toothpicks.
6. Layer phyllo sheets; cut into 4 (to make 16 squares when using 4 sheets). Place 2 squares on a flat surface; brush with some melted butter & place 2 more squares over top. Place rolled breast over top & enclose with phyllo. Brush outside with more butter; place on baking sheet. Repeat with remaining breasts.
7. Bake for 15 - 20 mins or just until phyllo is golden & chicken is no longer pink.
8. Serve with warmed tomato sauce.