Place each chicken breast between layers of plastic wrap and pound very thinly. Sprinkle lightly with salt & pepper and set aside in a single layer on counter.

Trim woody part from broccoli stems and peel away any tough skin. Cut into large flowerets. Drop into a saucepan of boiling water and boil 3 minutes. Immediately drain and refresh under cold running water. Drain well again. Chop very finely by hand or in a food processor and transfer to a large mixing bowl.

Drain ricotta cheese well in a sieve. Crumble finely by hand or in a processor and combine with broccoli. Stir in egg, garlic and green peppercorns. Spread a scant 1/3 cup of the stuffing over each breast, leaving margins all aroundoutside. Beginning at one end, roll up once, fold in sides and roll as a jelly roll.

When all the breasts are filled, slightly dampen 2 tea towels. Spread one out on the table. Carefully unwrap phyllo and lay out flat on dry table. Cover with plastic wrap& the other damp towel.

Place one sheet of phyllo on the first damp towel. Brush completely with melted butter. Fold in half lengthwise, brush again. Place one filled chicken breast about 2 inches from the narrow end. Roll phyllo over chicken once and then fold in sides. Continue rolling to end of phyllo to completely enclose chicken.

*INGREDIENTS*

*DIRECTIONS*

Place on baking sheet and brush with more butter. Repeat with remaining chicken breasts.

Bake at 400¼F for 25-30 minutes or until golden, When baked, slice with a very sharp knife into bite-size pieces and serve with a toothpick. Makes at least 24 pieces, or more depending on size you want them.

You can make these and freeze them. Before baking, place the uncut chocken breasts in freezer bags, press all the air out, seal and freeze up to two months. Thaw before baking.