8 boneless skinless chicken breasts, cut into bite size pieces
1 package Filo Dough
1/2 C. melted butter for Filo
Boursin Filling:

8 oz. cream cheese
6 oz. butter
2 garlic cloves minced
1/2 C. chopped toasted pecans
1/4 C. chopped parsley
salt and pepper

In a bowl mix cream cheese and butter. Add garlic, pecans, parsley, salt and pepper. Set aside. Chill.

In a saute pan quickly brown the chicken breasts pieces. Add salt and pepper while cooking. Chicken should be still raw inside. Chill.

To assemble:

Take a piece of filo dough and brush it with the melted butter. Add another sheet and lightly brush it also with butter. With the narrow side facing you, cut into 3 pieces.. Place the chicken Breast on the center and add 1 T. of the filling. Fold the right side in and then the left over the chicken breast. Brush the filo lightly with butter. Roll up the chicken in the filo and place it on a greased cookie sheet. Brush with butter again.

Bake at 400° F. for 15-20 minutes until golden brown. Serve.