4 tbsp. Butter
3 Whole Boneless Chicken Breasts, halved
1 cup Sour Cream
3 tbsp. Dijon Mustard
1 tbsp. Chopped Fresh Basil
18 Sheets Phyllo Dough
Melted Butter

1. In a large skillet, melt 4 Tbsp. butter, add chicken and cover. Sauté over medium heat for 10 minutes. Remove chicken and set aside.

2. Into the skillet drippings whisk and stir together the sour cream, mustard and basil. Set aside.

3. Preheat oven to 425°F.

4. Lay out one sheet of phyllo dough and brush with butter.

5. Repeat twice for a stack of three sheets.

6. Place one piece of chicken in the center of the stacked dough and top with 1/2 cup of sauce.

7. Wrap dough around chicken, sealing the edges with melted butter.

8. Place seam-side down on a rimmed baking sheet.

9.

Bake for 20 minutes.