Ingredients
12 sheets phyllo dough (14x 9-inch size)1/2 cup butter, melted, divided6 boneless skinless chicken breast halves (7 ounces each)Pepper to taste1 jar (10 ounces) basil pesto6 slices Monterey Jack cheese
Preparation
Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks.
Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up.
Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.
