8 phyllo pastery sheets
1/4 cup butter, melted
4 boneless, skinless chicken breasts, halved
1 bunch of fresh spinach leaves, stems removed
1 bunch fresh basil leaves (I use dried)
1 large red pepper, cut into strips
3/4 cup feta cheese, crumbled
Lay 1 sheet of phyllo on counter and fold in half (not length-wise). Brush melted butter on edges. PLace one-half chicken breast (I use 1/3 or 1/4 of a breast) in middle, near the bottom of phyllo. Layer spinch leaves, a sprinkling of basil, a few pepper strips, and some feta chees on top of chichen. Roll chicken in phyllo over once, fold in edges and continue rolling. Brush with a little butter. PLace on a cookie sheet and cover with a slightly damp cloth while making th others. Preheat oven to 375 and place rack in middle of oven. Bake for 25-30 minutes.