Title: Italian chicken in phyllo dough
 Categories: Poultry
      Yield: 6 Servings
 
      3 ea WHOLE CHICKEN BREASTS    *
      1 ea PEPPER TO TASTE
      1 ea PAPRIKA TO TASTE
      1 ea GARLIC POWDER TO TASTE
      1 ea ONION POWDER TO TASTE
    1/4 c  LEMON JUICE
    1/2 c  WATER
      2 tb ITALIAN SEASONING
    1/2 c  DRY VERMOUTH
      6 ea SHEETS OF PHYLLO DOUGH  **
      1 ea BREAD CRUMBS AS NEEDED  ***
      1 ea MELTED BUTTER AS NEEDED ****
      6 oz CREAM CHEESE
      4 oz GRATED CHEDDAR CHEESE
 
  *       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 *
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  PLACE CHICKEN BREASTS SKIN SIDE UP IN ROASTING PAN. SPRINKLE WITH
  SALT, PEPPER, GARLIC AND ONION POWDER. POUR IN LEMON AND WATER.
  SPRINKLE WITH PAPRIKA AND ITALIAN SEASONINGS. COVER WITH ALUMINUM
  FOIL AND BAKE FOR 1 HOUR AT 375 DEG F. UNCOVER. ADD VERMOUTH AND BAKE
  30 MINUTES LONGER. COOL. REMOVE BONES. LEAVE SKIN AND MEAT INTACT.
  
  TO ASSEMBLE: BRUSH BUTTER IN AREA SEVERAL INCHES FROM TOP OF PHYLLO
  DOUGH SHEET. SPRINKLE AREA WITH BREAD CRUMBS. DIVIDE CREAM CHEESE
  INTO 6 EQUAL PORTIONS. PLACE ABOUT 1 TABLESPOON CHEDDAR CHEESE ON THE
  CRUMBS. PLACE ONE PORTION OF CREAM CHEESE ON EACH AREA. SET CHICKEN
  ON CHEESES. FOLD DOUGH OVER TUCKING IN SIDES. ROLL CHICKEN IN DOUGH
  UNTIL WRAPPED. REPEAT WITH REMAINING CHEESE AND CHICKEN. PLACE ROLLS
  IN SHALLOW PAN, SEAM SIDES DOWN. BRUSH TOPS WITH MELTED BUTTER AND
  SPRINKLE WITH PAPRIKA. BAKE AT 375 DEG F. FOR 10 TO 15 MINUTES OR
  UNTIL GOLDEN BROWN.
  
  NOTE: PHYLLO DOUGH REQUIRES DELICATE HANDLING. KEEP REMAINING DOUGH
  COVERED WITH A DAMP TOWEL WHILE WORKING WITH EACH PIECE AND ALSO
  COVER COMPLETED ROLLS.