Stuffed Chicken in Phyllo

I made these once before but somehow forgot to upload the recipe. I made these with my mother, who had never worked phyllo before!! 

Some substitutions, I used basil rather than tarragon, and pine nuts instead of hazelnuts, bacon rather than mushrooms, apple brandy rather than white wine.  I know strange substitutions but the flavor profiles seem to work well together.

Stuffed Chicken in Phyllo

4 skinless-boneless chicken breast halves (about 1 lb. total)

1/2 of a 4 1/2-oz. round Brie cheese, cut up

1/4 c. chopped hazelnuts or pecans, toasted

1 T snipped fresh tarragon or 1 t. dried tarragon, crushed

8 sheets frozen phyllo dough (17x12-inches), thawed according to package directions

1/3 c. margarine or butter, melted

2 T margarine or butter

1 c. sliced fresh mushrooms, such as oyster, crimini, shiitake, or button

1 clove garlic, minced

1 T all-purpose flour

2 t. snipped fresh tarragon or 1/4 t. dried tarragon, crushed

1/4 t. salt

1/4 t. pepper

3/4 c. milk

2 T dry wine or milk

1. Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8-inch thick. Remove plastic wrap and sprinkle chicken lightly with salt and pepper.

2. Place a fourth of the cheese 1-inch from the bottom edge of one chicken piece and top with a fourth of the nuts. Add the snipped tarragon and fold in the bottom and sides of chicken. Roll up jelly-roll style. Repeat with remaining cheese, chicken, nuts, and 1 T tarragon.

3. Unfold phyllo dought and lay one sheet flat on the work surface. Cover remaining sheets with a damp towel. Brush phyllo dough with some o the melted margarine or butter. Remove another sheet of dough from stack and place on top of first sheet. Brush with more melted butter. Add 2 more sheets of dough for a total of 4 sheets, brushing each sheet with butter.

4. Cut into two 14x9-inch rectagles and discard trimmings. Place one chicken roll at one end of each rectangle. Roll up jelly-roll style, folding in sides. Press to seal. Using a knife make 3 diagonal cuts in the top layers of roll. Repeat with remaining phyllo, margarine or butter, and chicken roll. Place wrapped chicken, seam side down, on a rack in a shallow baking pan. Brush with any remaining melted butter and bake in a 400º oven for 15 to 18 minutes or until crisp and golden.

5. Meanwhile, for sauce, in a small saucepan melt the 2 tablespoons margarine or butter. Add mushrooms and garlic. Cook and stir until tender. Stir in flour, remaining tarragon, salt, and pepper. Add 3/4 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more, then stir in wine or additional milk. Serve sauce with phyllo rolls. Makes 4 servings.