Servings: 6

6 chicken breast (or precooked whole chicken) 6 chicken breast (or precooked whole chicken)
2 cloves garlic, minced 2 cloves garlic, minced
1 c melted butter 1 c melted butter
1/2 c dry vermouth or sherry, for cooking chicken ½ c dry vermouth or sherry, for cooking chicken
1/2 c brandy, for cooking chicken ½ c brandy, for cooking chicken
6 sheets filo dough 6 sheets filo dough
1 # shredded mozzarella 1 # shredded mozzarella
1 c peach or mango chutney 1 c peach or mango chutney
6 artichoke hearts, cut in half 6 artichoke hearts, cut in half
3/4 c pine nuts ¾ c pine nuts
pepper pepper
nutmeg nutmeg
marjoram marjoram

For chicken: subheading: For chicken:
Season chicken w/ pepper, garlic. Place in shallow roasting pan. Pour over ⅓ c melted butter. Bake @ 350° for 1 hour. Add sherry and brandy; continue cooking for 15 minutes
Cool and remove chicken from bone
To assemble each piece: subheading: To assemble each piece:
Brush sheet filo dough w/ butter (use 3 sheets)
Lightly sprinkle w/ cheese
Place chicken on end - leave 3" margin
Brush chicken w/chutney; top w/ artichoke
Sprinkle w/ more cheese and pine nuts
Season w/ nutmeg, marjoram
Wrap chicken in filo, brushing w/ butter
Sprinkle cheese between folds
Tuck in end pieces and place, seam side down, in shallow buttered baking dish. Repeat for rest
Brush each piece w/ melted butter
To Bake: subheading: To Bake:
Bake at 375° for 20 minutes or until golden brown

If using pre cooked chicken, add garlic in pockets  If using pre cooked chicken, add garlic in pockets
Can use half jack and half mozzarella  Can use half jack and half mozzarella
Can use sliced almonds if pine nuts not available  Can use sliced almonds if pine nuts not available
Make sure chutney contains sugar  Make sure chutney contains sugar
Reheats well in oven; start face down and flip halfway  Reheats well in oven; start face down and flip halfway