4 skinless boneless chicken breast
1/2 carrot, finely minced
1/2 summer squash, minced
4 whole mushrooms, minced
1/2 onion, minced
1/2 cup broccoli, minced
1/4 cup fresh parsley, minced
16 sheets filo
1 tablespoon basil, chopped
1/2 teaspoon garlic powder or minced fresh garlic
8 oz. pkg cream cheese
1 egg, beaten
1 cup butter, melted

Place the chicken breast between 2 sheets of plastic wrap, parchment paper or waxed paper and pound with a heavy object until thin slices are obtained. You can use a heavy cast iron frying pan or a meat mallet (the smooth side).

Stuffing:

Combine carrots, squash, mushrooms, onion, broccoli, basil, parsley (optional) and garlic powder. Sauté until tender.

Add cream cheese; mix well.

Filo:

Lay out one sheet of filo and brush butter carefully onto the filo, then add another layer of filo and butter, then the third layer and butter, than the fourth layer and butter. Do this 4 times until you have used 16 layers of filo.

If you need to walk away for a few moments, be sure to cover the filo with a damp cloth or paper towel; don't let it dry out or it will crumble.

Place the chicken at the top of the filo and put about 3 tablespoons of the stuffing inside each piece of chicken. Wrap each breast in the filo. When the chicken pieces are wrapped, place on a baking sheet and brush with egg wash and melted butter.

Note: To make egg wash, beat egg well with 1 tablespoon water.

Preheat oven to 350°F and bake for 35 minutes.

Serve.

Submitted by: Heather Ledford