- Portion size 8 servings
- 8 boneless skinless chicken breasts
- 1/2 cup white wine
- 1/4 cup olive oil
- 3 cloves garlic minced
- 2 bay leaves
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 10 oz feta cheese crumbled
- 1 egg
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 16 sheets phyllo pastry
- 3/4 cups butter melted
Preheat oven to 350°F (180°C).
From the side, slice chicken lengthwise almost in half, to create a pocket; place in glass dish. Whisk together wine, oil, garlic, bay leaves, oregano, pepper and salt ; pour over chicken. Cover with plastic wrap and marinate in refrigerator for at least 12 or for up to 24 hours. Drain chicken, reserving 2 tbsp (25 mL) of the marinade.
Stir together feta cheese, egg, Parmesan cheese, parsley and reserved marinade. Place each chicken breast on work surface. Place a generous 2 tablespoons (25 mL) of cheese mixture in pocket of breast.
Place 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out. Brush with butter; top with second sheet. Centre stuffed chicken on phyllo about 2 inches (5 cm) from bottom. Fold bottom over chicken; fold sides over and roll up. Place seam side down on greased rimmed baking sheet. Brush tops with butter.
Bake in oven for about 45 minutes for until tops are nicely browned and chicken is no longer pink inside.