Ingredients:
4 heads garlic, peeled and crushed
1 cup dry white wine
1 cup water
6 tablespoons lemon juice
1 teaspoon salt
2 whole boneless skinless chicken breasts
12 phyllo pastry sheets
1/2 cup butter, melted
1 tablespoon butter, separate
6 slices deli ham, thin
4 cups grated swiss cheese
Directions:
Preheat oven to 400 degrees.
In large fry pan, simmer wine, water, lemon juice and garlic til a gentle, boil.
Add chicken breasts.
Continue to cook covered 20-25 minutes on simmer, turning a couple of times.
Remove chicken breasts and strain garlic.
Discard juice.
Cut up chicken breasts into small chunks, mix in a small bowl with reserved garlic.
It should be close to 3 cups with the garlic.
Have butter, Chicken, Ham (sliced in half to form a strip), and shredded cheese all lined up in an assembly line style to help you work quickley.
Phyllo dries quickley.
Lay out 1 phyllo sheet at a time.
Brush butter on top.
Fold the rectangle in half (not lenthwise).
Brush top with butter.
On shorter side, put approx.
1/2 C of chicken mixture in a line along the edge.
Add Ham, top with 1/3 C cheese.
Roll phyllo (filling first) into an eggroll shape, lay on a greased cookie sheet.
Continue the process until 12 rolls are made.
Brush with remaining 1 tbl butter.
Bake at 400 degrees for 20 minutes.
Serve.
Servings: 6
Time preparation: 25 min.
Time total: 75 min.