Chicken Phyllo Rolls

2 chicken Breasts

4 slices black forest ham

6 oz brick of Gruyere Cheese, shredded

6 oz Feta Cheese

4 cloves garlic, smashed and diced

1 diced shallot

I package Phyllo Dough, thawed just before use

2 cubes butter, melted

Chop up chicken into thumbnail sized pieces, dice the ham, mix the chicken, ham, garlic, shallot, and cheeses together.

Place a sheet of phyllo dough on your work surface. Keep a damp cloth on the rest of the phyllo.

Butter the phyllo, lightly but cover completely

Place another sheet on top and butter

Place another sheet on top and butter

(3 sheets total, buttered)

Place a 5 - 6 inch strip of the chicken mixture along the edge closest to you. Roll over 2 times, fold up ends and continue to roll.

Place seam side down on baking sheet.

Continue until all the mixture and phyllo dough are gone (hopefully at the same time, if not dont worry)

Heat the oven to 325 degrees.

Brush butter over the top of the rolls.

Cover with foil and bake for 25 minutes.

Turn the over up to 375 degrees, remove the foil and continue to cook for 15 - 20 minutes until golden brown.

Let this sit at least 10 minutes before slicing into pinwheels to serve.

This recipe is also good cold and freezes well