1 onion, diced
1/2 lb. mushrooms, chopped
2 cloves garlic, minced
2 tbsp. minced parsley
1 tbsp. flour
1/4 c. dry vermouth
2-3 tbsp. butter or oil

Saute onion and garlic until transparent. Add mushrooms and saute for a few minutes. Add parsley, stir; add flour and stir 2 minutes. Add vermouth and cook to thicken. Season with salt and pepper and set aside. 1/2 c. soft bread crumbs 12 phyllo leaves 1/4 lb. stick butter

Melt butter and saute breasts until lightly browned. Cool. Brush first leaf of phyllo with melted butter. (Cover other phyllo leaves with a slightly damp towel so they don't dry out.) Sprinkle with bread crumbs.

Place second leaf on top. Brush with melted butter. Place chicken on lower 1/3 and spoon on mushroom mixture. Fold into a neat package. Freeze in wax paper. Place frozen chicken breasts in a plastic bag.

To serve, brush frozen breasts with melted butter and bake at 350 degrees for 40 minutes. Turn once.