2 bulbs Garlic
½ C. White Wine
Juice of 1 Lemon
¼ tsp. Salt
1 lb. boneless, skinless Chicken Breasts
6 sheets Filo Dough
¼ C. Butter, melted
2 ½ oz. thinly sliced Prosciutto
2 C. grated Swiss Cheese

Preheat the oven to 400 degrees and lightly grease a baking dish. Pluck the cloves out of the garlic head and put them into boiling water. After cooking for a minute on low flame, turn off the flame, drain the water and peel the cloves. In a large saucepan, add wine, water, lemon juice and salt and heat on low flame. Into the saucepan, drop the chicken and garlic cloves. Cook the chicken on low flame turning it around often till it is cooked. Take the chicken out of the saucepan and continue cooking the garlic. When the garlic cloves turn tender, turn off the flame and drain. Cut the cooked chicken into large pieces, add in the garlic. Lightly mash the mixture and divide it into 6 equal portions. Take a filo sheet, butter one half of the sheet and fold the other half crosswise. Butter the fold and place a portion of the chicken-garlic mixture along the shorter edge. Place 1/6th of the prosciutto and 1/3 C. grated cheese on top of the mixture. Wrap up the filo sheet into a roll. Repeat the same process with all the filo sheets. Place the filo sheets on the baking dish and brush them slightly with butter. Bake for 20 minutes or until the filo rolls turn golden brown. Serve the Garlic Chicken Filo Rolls with your favorite dipping sauce.