3/4 c. mushrooms, sliced
2 cloves garlic, minced
2 tsp. olive oil
4 lg. pickled grape leaves or 1/2 of a 10 oz. pkg. frozen chopped spinach
3/4 c. feta cheese, crumbled
1/4 tsp. dried mint, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. dried sage, crushed
3 sheets frozen phyllo dough (18 x 14 inch rectangles), thawed
1/3 c. butter, melted
2 whole medium chicken breasts (1 1/2 lbs.), 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 tightly as for jelly roll. Cut into 1/8 inch thick slices, then crosswise into pieces. If using spinach, thaw; drain, squeezing out liquid. For filling, in a bowl, combine mushroom mixture, grape leaves or spinach, cheese, mint, thyme, and sage. Using 4 phyllo sheets and half 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 x 9 inch) rectangles. Place a chicken piece at one of the short ends of 1 phyllo rectangle, tucking under narrow tip of chicken breast. Top with a 1/4 of the filling. Starting at chicken end, carefully roll up. Brush end and sides of phyllo with more butter; fold under to seal. Place, seam side down, on a rack in a 13 x 9 x 2 inch baking pan (make sure sides of rolls don't touch). Repeat with remaining ingredients. Brush remaining butter over rolls. If desired, cover tightly; chill up to several hours. Bake in 375 degree oven 30 minutes (35 minutes for chilled rolls) or until chicken is tender and phyllo is golden. Serves 4.

Nutrition information per serving: 415 calories; 32 grams protein; 13 grams carbohydrates; 26 grams fat, 91 milligrams cholesterol; 619 milligrams sodium; and 2 grams dietary fiber. U. S. RDA: 33% vitamin A; 13% vitamin C; 13% thiamine, 26% riboflavin; 66% niacin, 17% calcium; 15% iron; and 32% phosphorus.