| 1 | * cut chicken breasts in half ** phyllo dough should be 14" x 18" sheets *** use plain dry bread crumbs **** use stick butter or margarine as needed * ~--------------------------------------------------------------------- place chicken breasts skin side up in roasting pan. |
| 2 | Sprinkle with salt, pepper, garlic and onion powder. |
| 3 | Pour in lemon and water. |
| 4 | Sprinkle with paprika and italian seasonings. |
| 5 | Cover with aluminum foil and bake for 1 hour at 375 deg f. |
| 6 | Uncover. |
| 7 | Add vermouth and bake 30 minutes longer. |
| 8 | Cool. |
| 9 | Remove bones. |
| 10 | Leave skin and meat intact. |
| 11 | To assemble: brush butter in area several inches from top of phyllo dough sheet. |
| 12 | Sprinkle area with bread crumbs. |
| 13 | Divide cream cheese into 6 equal portions. |
| 14 | Place about 1 tablespoon cheddar cheese on the crumbs. |
| 15 | Place one portion of cream cheese on each area. |
| 16 | Set chicken on cheeses. |
| 17 | Fold dough over tucking in sides. |
| 18 | Roll chicken in dough until wrapped. |
| 19 | Repeat with remaining cheese and chicken. |
| 20 | Place rolls in shallow pan, seam sides down. |
| 21 | Brush tops with melted butter and sprinkle with paprika. |
| 22 | Bake at 375 deg f. for 10 to 15 minutes or until golden brown. |
| 23 | Note: phyllo dough requires delicate handling. |
| 24 | Keep remaining dough covered with a damp towel while working with each piece and also cover completed rolls. |
