1. Preheat oven to 375°; line rimmed baking pan with parchment paper.

2. In large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add chicken; cook and stir 6 minutes or until chicken is browned and internal temperature reaches 165°. Add garlic, salt, 1/2 teaspoon pepper and sun-dried tomatoes; cook and stir constantly 1 minute or until fragrant. Remove from heat; stir in cheeses, basil and lemon zest. Cool to room temperature. Makes about 2 1/2 cups filling.

3. Unwrap and unroll phyllo dough sheets; cover with clean damp towel to prevent drying. Transfer 1 sheet to work surface, keeping remaining sheets covered with damp towel; brush sheet very lightly with some of the remaining 2 tablespoons reserved oil. Repeat twice, placing sheets on top of first layer, for a total of 3 layers; cut into 2 (6 x 8-inch) rectangles. Place about 3 1/2 tablespoons filling in center of each rectangle; gather corners of each rectangle and pinch together while twisting the "purse" to create a seal and place on prepared pan. Repeat with remaining 15 sheets, reserved oil and filling to make 10 more "purses." Bake "purses" 10 minutes or until lightly browned. Makes 12 "purses."

Approximate nutritional values per serving (1 "purse"): 154 Calories, 5g Fat, 2g Saturated Fat, 23mg Cholesterol, 390mg Sodium, 17g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 10g Protein