Chicken Phyllo Bundles

Chicken Phyllo Bundles
(from Canadian Living Magazine)
2 servings

Ingredients:

2 boneless skinless chicken breasts
2 tbsp white wine
2 tbsp olive oil
1 small clove garlic, minced
1/2 tsp dried oregano
Dashes of salt and pepper
1 small bay leaf

1/4 cup Feta cheese, crumbled
1/2 tbsp grated Parm
1/2 tbsp chopped fresh parsley
4 sheets phyllo pastry
1/4 cups butter, melted

Directions:

1. Slice each breast of chicken (lengthwise) in half to create a pocket. Place in a dish.

2. In a small bowl, whisk the wine, oil, garlic, oregano, s&p. Pour over the chicken and add the bay leaf to the mix. Cover and marinate up to 24 hours.

3. Preheat the oven to 350F.

4. Drain the chicken, reserve a little of the marinade (a tsp or so)

5. Mix together the Feta, Parm, parsley and reserved marinade. Gently stuff the chicken pocket with the cheese mixture.

6. Place a sheet of phyllo on your work surface and brush with the melted butter. Put a second sheet on top. Center the chicken on the phyllo and fold the bottom over, then the sides and roll it up. Place seam-side down in a greased baking pan (one with rims in case of splash or run-off).

7. Brush the tops with butter and bake for about 45 minutes.

Note: Next time I might bake them on parchment paper because the bottoms turned out too soggy.