On half of each chicken breast half, place1 1/2 teaspoons butter, 1 strip each of carrot and celery and l onion wedge. Mix together lemon pepper seasoning, basil leaves, ginger and 1/4 teaspoon garlic powder; sprinkle over chicken. Fold other half of chicken over vegetables. Melt 1/2 cup butter; brush on phyllo sheets and place chicken in center of each at one end. Roll chicken, folding, to opposite end of phyllo sheet; trim excess and seal edges. Place, seam side down, on buttered baking dish; brush with remaining butter. Place in 350°F. oven for l hour or until brown. In small frypan, place remaining l tablespoon butter and remaining 1/2 teaspoon garlic powder; add remaining carrot and celery strips and onion wedges. Sauté until tender crisp and set aside. Place chicken on platter; ladle on warm Basil-Garlic Sauce and garnish with sautéed vegetables and parsley. Makes 4 servings.

Basil-Garlic Cream Sauce:
Melt 1/4 cup butter; add 1/2 teaspoon dried basil and l teaspoon garlic powder. Stir in 2 tablespoons flour; add 1/2 cup chicken stock, stirring until bubbly. Add l cup half-and-half, stirring. Add salt and pepper, if desired.

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Recipe from the National Chicken Council