Chicken & Mushrooms in Phyllo

8 boneless, skinless chicken breasts, halved crosswise

1 lb. sliced mushrooms ½ cup chopped onion

¼ cup margarine 2 T. sour cream

2 T. Sherry ½ tsp. salt

1/8 tsp. pepper Dash ground nutmeg

16 slices phyllo dough ¾ cup melted margarine

8 slices Swiss cheese

Directions:  Pound chicken breasts until even thickness.  Saute sliced mushrooms 

and onion in margarine in large skillet.   Stir in sour cream, Sherry, salt, pepper, and 

nutmeg.  Divide mixture on chicken breasts and roll up. 

Place two sheets phyllo dough on work surface.  Brush one side with melted 

margarine.  Fold in half.  Brush exposed dough with margarine.  Place rolled chicken 

breast and one piece cheese at short end of phyllo; fold edges in and roll up.  

Repeat with remaining phyllo and chicken.  Place seam sides down in shallow, 

greased baking dish.  Brush tops with melted margarine.  Bake at 375 degrees for 35-

45 minutes.  Let stand 10 minutes before serving.  Serve plain or with gravy.

Comment:  Phyllo dough dries out quickly.  Be sure to keep dough covered with 

damp cloth while preparing other ingredients.  Feel free to add more cheese – 

whatever kind you like.  

Very good, very filling.  A Becky Sensky favorite.