3/4 c. sliced mushrooms
2 cloves garlic, minced
2 tsp. olive oil
4 lg. pickled grape leaves
3/4 c. crumbled feta cheese
1/4 tsp. dried mint, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. dried sage, crushed
8 sheets frozen phyllo dough
1/3 c. butter, melted
2 whole med. chicken breasts (1 1/2 lbs. total), skinned, boned & halved lengthwise

Cook mushrooms and garlic in oil 4 to 5 minutes or until tender; set aside. Remove and discard any stems from grape leaves; rinse. Stack and roll up leaves as for jelly roll. Cut into 1/8" slices, then crosswise into pieces. For filling in a bowl combine mushroom mixture, grape leaves, cheese, mint, thyme and sage. Using 4 phyllo sheets and 1/2 the butter, brush each sheet generously with butter, then stack sheets. (Keep remaining phyllo covered with a damp dish towel while working). Cut stack in half, forming 2 (14"x19") rectangles.