Chicken and Peppers in Phyllo

• 2 red bell peppers (or green)
• 4 -5 tablespoons butter, melted
• 1 lb phyllo dough
• 12 cup dry breadcrumbs
• 4 boneless skinless chicken breasts
• 2 lemons
• 1 teaspoon tarragon
• 6 ounces chevre cheese or 6 ounces feta cheese

1. Broil peppers on all sides until black and blistered.
2. When they're cool enough to handle, peel, halve and seed, and drain on paper towels.
3. (Or use bottled roasted red peppers.
4. ).
5. Heat oven to 350 degrees .
6. Spray baking sheet with cooking spray.
7. Put a sheet of phyllo on a work suface and brush with butter.
8. Put a second sheet across the bottom of the first to form an upside-down T. Brush with butter.
9. Put a third sheet on top of first, and brush with butter.
10. Sprinkle 1/4 of bread crumbs centered near the bottom over an area the size of one chicken breast.
11. Put a chicken breast on top, sprinkle with lemon juice, 1/4 teaspoon tarragon and salt and pepper.
12. Top with pepper half and crumbled cheese.
13. Fold over the bottom of dough.
14. Fold in sides and roll, brushing with butter.
15. Place on cookie sheets.
16. Repeat for a total of four phyllo packages.
17. Bake for 30 minutes, or until brown.

red bell peppers, butter, phyllo dough, breadcrumbs, chicken breasts, lemons, tarragon, chevre cheese

Taken from www.food.com/recipe/chicken-and-peppers-in-phyllo-126120 (may not work)