4 chicken breast, skinned and deboned
1/4 c. sliced mushrooms
1/4 c. sliced carrots
1 (8 oz.) pkg. cream cheese
1 c. flour
1 stick butter
1 1/2 tbsp. butter
1 can chicken broth

Prepare dough first. Cream, cream cheese and butter, combine flour. Refrigerate 1 hour. Saute mushrooms in butter. Saute carrots in 1/4 cup chicken broth. Drain well. Cook chicken in 1 tablespoon butter 2 1/2 minutes on each side. Roll out cream cheese dough in 4 cubes. Place carrots and mushrooms in the center and fold it up. Pinch edges together. Place in a 350 degree oven and cook until brown.