Greek Chicken And Feta Phyllo Bundles

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts
• 1/2 cup dry wine
• 1/4 cup olive oil
• 2 tablespoons fresh minced garlic (or to taste)
• 2 bay leaves
• 2 teaspoons dried oregano
• seasoning salt (i use about 1/2 teaspoon, or use salt)
• pepper
• 12 ounces crumbled feta cheese (can use a little more)
• 1 large egg
• 3 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 16 sheets phyllo dough
• 1 cup melted butter (no subs!)

Recipe

• 1 set oven to 350°f.
• 2 slice the chicken breasts in half lengthwise almost in half to create a pocket.
• 3 place in a large glass baking dish.
• 4 in a bowl whisk together wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
• 5 cover and refrigerate for about 12-24 hours.
• 6 remove the chicken from the marinade but reserve about 3 tablespoons marinade.
• 7 in another bowl stir crumbled feta cheese, egg, parmesan cheese, parsley and reserved marinade.
• 8 place each breast on a cutting board or a working surface.
• 9 place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
• 10 place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
• 11 brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
• 12 place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
• 13 fold bottom over the breast; fold the sides over then roll up.
• 14 repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
• 15 place seam-side down on a greased baking sheet.
• 16 brush tops with melted butter.
• 17 bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
• 18 delicious!