6 chicken breasts
2 cloves garlic, minced
1 cup butter, melted
1/2 cup dry vermouth or sherry
1/2 cup brandy
6 sheets filo dough
1/4 lb. mozzarella cheese, shredded
1/4 lb. Jack cheese, shredded
1 cup peach chutney
6 cooked or canned artichoke hearts, sliced
3/4 cup nuts
Nutmeg
Marjoram

6 chicken breasts 2 cloves garlic, minced 1 cup butter, melted 1/2 cup dry vermouth or sherry 1/2 cup brandy 6 sheets filo dough 1/4 lb. mozzarella cheese, shredded 1/4 lb. Jack cheese, shredded 1 cup peach chutney 6 cooked or canned artichoke hearts, sliced 3/4 cup nuts

Season chicken breasts with garlic. Place in microwave safe pan. Pour over 1/3 cup melted butter. Add vermouth and brandy. Microwave until done. Cool chicken, remove from bone and cut into 1" cubes.

To assemble each piece, brush 1 sheet filo dough with melted butter. Lightly sprinkle with mozzarella and Jack cheese. Place a handfull of chicken cubes on end of filo, leaving about 3-inch margin. Brush top of chicken with chutney, then top with sliced artichoke heart. Sprinkle with more cheeses and nuts. Season to taste with nutmeg and marjoram.

Wrap up chicken with filo by folding filo over chicken, then brushing with melted butter. Fold again, brushing with melted butter and sprinkling with cheeses between folds.

Tuck in end pieces and place on shallow buttered baking pan, seam side down. Brush with melted butter. Repeat procedure for each chicken breast. Bake at 375 degrees 20 minutes or until golden brown.