Rosemary Garlic Phyllo Chicken
Here is an EASY and YUMMY recipe I came up with on the fly this week! I was not really feeling a trip to the grocery store Tuesday so I looked through my house and came up with this! Don’t you just love it when you throw stuff together and it works out DELICIOUSLY?! 🌿🧄🍗
Ingredients
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4 tablespoons Infusion Blends Amazing Rosemary Butter
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2 cloves garlic, minced
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4 teaspoons Tuscan Herb Extra Virgin Olive Oil
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1/2 cup shredded mozzarella cheese
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1 egg, beaten
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4 boneless, skinless chicken breasts
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1 tablespoon Pepper Creek Farms Rustico Italian Seasoning blend
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2 teaspoons Hepp’s Roasted Garlic Sea Salt
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Freshly ground black pepper, to taste
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1 package phyllo pastry sheets
Directions
Preheat oven to 400 degrees. In a small dish, combine Infusion Blends Amazing Rosemary Butter, minced garlic and shredded mozzarella, set aside.
Cut the phyllo dough into four even sections. Drizzle each section with Tuscan Herb Olive Oil. Place a heaping tablespoon of butter/garlic/cheese mixture into the center of each phyllo section. Place a chicken breast on the top of each phyllo directly over the mixture. Season the chicken breasts with Pepper Creek Farms Rustico Italian Seasoning blend, Hepp’s Roasted Garlic Sea Salt and freshly ground black pepper.
Fold and roll each chicken breast like you would a burrito. Place seam side down on the top of a greased baking sheet (your Misto will work GREAT for this). Brush the tops of the phyllo with a beaten egg.
Bake for about 30 minutes. Remove, cut and serve hot!
Enjoy! 
