Chicken in Phyllo Dough

Flatten the chicken breast halves between sheets of plastic wrap until they are 1/4-inch thick.

In a bowl, combine the cheeses, pepper, parsley, tarragon and 8 tablespoons butter, cut into bits.

Form the mixture into eight 3-inch oval patties. Arrange 1 patty on each of the chicken breasts and roll up, tucking in the sides, to enclose the filling completely.

Brush 1 sheet of the phyllo with some of the remaining butter, melted and cooled, and top it with another sheet.

Brush the sheet with the butter and arrange 1 of the chicken rolls in the center of a short side.

Roll the phyllo, tucking in the sides to enclose the chicken completely; put the package in a baking dish and brush it with butter.

Make other packages with the remaining phyllo, butter and chicken rolls in the same manner and bake the packages in a preheated 350° oven, basting them with the pan juices occasionally, for 40 minutes, or until they are golden.