Greek Phyllo-Wrapped Chicken

By The Canadian Living Test Kitchen

50 people added this to their Recipe Box

Greek Phyllo-Wrapped Chicken
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	553553 cal
pro	40 g40g pro
total fat	30 g30g total fat
sat. fat	16 g16g sat. fat
carb	29 g29g carb
fibre	2 g2g fibre
chol	248 mg248mg chol
sodium	822 mg822mg sodium
% RDI:	-
calcium	1919 calcium
iron	2424 iron
vit A	2828 vit A
vit C	1010 vit C
folate	2323 folate

All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.

Ingredients

1 cup crumbled feta cheese 1 1cup cupcrumbled feta cheese
2 egg yolks 2 2egg yolkegg yolks
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1/2 cup chopped green onions 1/2 1/2cup cupchopped green oniongreen onions
1/3 cup each chopped fresh parsley 1/3 1/3cup cupeach chopped fresh parsley
1/3 cup each chopped fresh mint 1/3 1/3cup cupeach chopped fresh mint
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 boneless skinless chicken breasts 4 4boneless skinless chicken breastboneless skinless chicken breasts
8 sheets phyllo pastry 8 8sheets sheetsphyllo pastry
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
Lemon wedges Lemon wedges

Preparation

In bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.

With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges

Additional information : Serve with: boiled greens, such as dandelion, curly endive or spinach, drizzled with olive oil.

Source : Canadian Living Magazine: May 2002