|Unsalted butter||2 Tablespoon, softened|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Boneless, skinless, chicken breasts||5 Ounce|
|Phyllo dough sheets||8|
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Chopped parsley||2 Tablespoon|
|Dried tarragon/1 tablespoon chopped fresh tarragon||1⁄2 Teaspoon, chopped|
|Freshly ground pepper||To Taste|
Combine the softened butter, Monterey Jack cheese and Cheddar cheese in a bowl; mash together with fingers or a wooden spoon until mixture is a thick paste.
Divide the cheese mixture into four 3 inch long finger shaped logs.
Pound the chicken 1/4 inch thick and 5 to 6 inches across between sheets of waxed paper.
Season lightly with salt and pepper.
Place a cheese log in the center of each chicken breast.
Roll and fold chicken around the log to enclose it.
Place 1 sheet of phyllo dough on a work surface.
Top with a second sheet and brush lightly with melted butter.
Place a chicken roll in the center of 1 of the narrower ends and roll the phyllo, tucking under the ends of the dough like a burrito.
Repeat with remaining 3 breasts.
Place the phyllo wrapped breasts seam side down in a 9x13 inch baking dish and brush with remaining melted butter.
Bake at 350 degrees for about 40 minutes or until sizzling and well browned, or to 170 degrees on a meat thermometer inserted in the center of the chicken.