Phyllo Crusted Chicken

1 Package Phyllo Dough, Room Temperature
6 Ounces Clarified Butter, or Ghee
4 Ea Boneless Skinless Chicken Breast
1 pound Lump Crabmeat, Picked
2 Ounces Jack Cheese, Grated
2 Ounces Asiago Cheese
2 Ounces Boursin Cheese
5 Ounces Crimini Mushroom, Sliced
1/2 cup Green Onion, Chopped
1/4 cup Red Onion, Diced
1/2 large Poblano Pepper, Roasted, Peeled and Diced
2 Ounces Artichoke Bottom, Chopped
1/8 teaspoon Cayenne Pepper
1/2 Teaspoon fresh Lemon Juice
1 Clove fresh Garlic, Minced
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Tablespoon Chiffonade Basil
½ Teaspoon Marjoram, Chopped

Marinade:
1 Cup Orange Juice
¼ Cup White Wine
1 Jalapeno Pepper, Sliced
1 Clove Garlic, Chopped
1 Shallot, Chopped
1 tablespoon Cilantro, chopped
steps:
1. Make the marinade by heating garlic, shallots, and white wine on the stove until it boils. Remove from Heat. Add Orange Juice. Allow marinade to cool, add Cilantro and reserve.
2. The marinade is reach room temperature at breast cover and refrigerate for eight hours.
3. Place 1 tablespoon of clarified butter and medium-size sauté pan over medium-high heat. Sauté mushrooms, artichoke bottoms, poblano pepper, red onion, and chopped garlic until onion becomes translucent. Allow to cool.
4. When chopped vegetables are cool to the touch add crabmeat, Jack cheese, boursin cheese, asiago cheese, cayenne pepper, lemon juice, green onions, and chopped herbs. Mix ingredients until incorporated evenly. Reserve.
5. Remove chicken breast from the marinade, and pat dry with a paper towel. Discard marinade.
6. Seared chicken breast over medium-high heat on both sides until cooked approximately halfway. Allow to cool to room temperature.
7. Butterfly chicken breast horizontally, season with salt and pepper and reserve.
8. Divide crab meat and cheese stuffing into four equal parts, and begins sandwiching between chicken breast creating for individual servings with a layer of chicken breast, crabmeat, and topped again with chicken, making sure the raw chicken faces in.
9. Place one layer of phyllo dough on a flat work surface, and brush with clarified butter making sure to coat the entire sheet. Continue layering phyllo, brushing each sheet with butter until five sheets are stacked.
10. Place stuffed chicken breast at the long end of your phyllo dough, bringing the short edges of the dough over the chicken creating a long envelope. Brush dough with clarified butter once again and continued to roll much as you would roll a burrito. Make sure to roll tightly, and brush outside completely with clarified butter. Repeat this until all has been completely wrapped.
11. Place phyllo chicken on a parchment or silplat lined baking sheet. Making sure to leave 2 inches of space between.
12. Bake at 325°F for approximately 15 to 20 minutes. The dough should be golden brown, and just beginning to bulge at the center. Use a thermometer at one of the ends to make sure the internal temperature has reached 165°F. Remove allowed to rest five minutes prior to cutting for service.
13. Using a serrated knife, Cut each chicken into 3 equal sized medallions, and turn sideways allowing the filling to be presentation side up.