2-oz. Olive Oil
2-lbs. Chicken (cut in strips)
1-oz. Lemon Juice
2-tbs. Oregano
2-tbs. Basil
1/2-tsp. Salt
10-oz. Cabot Mediterranean Cheddar (grated)
8-oz. Cabot Butter (melted)
1-box Phyllo Dough
1-oz. White Wine
2-tsb. Thyme
10-oz. Cabot Cream Cheese
1/4-tsp. Pepper

Sauté chicken. Add in cream cheese and melt. Add liquid and remaining ingredients and simmer 5 minutes and chill before using. Lay out two sheets of dough and brush with melted butter. Place 6-oz. Of filling on 1/4 of dough leaving room on the sides. Brush sides with butter and fold into center. Then roll dough long way ways until edge is tucked under. Brush tip with butter. Place in 350-degree oven 15 minutes until golden brown. Slice in 1/2 for service.