This is not hard to make, if you are a phyllo lover, then this is one recipe you will have to try! Plan ahead the chicken needs to marinate for 12-24 hours.
- 8 boneless skinless chicken breasts
- 1⁄2 cup dry white 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 white salt)
- 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!)
- Set oven to 350°F.
- Slice the chicken breasts in half lengthwise almost in half to create a pocket.
- Place in a large glass baking dish.
- In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
- Cover and refrigerate for about 12-24 hours.
- Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
- In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
- Place each breast on a cutting board or a working surface.
- Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
- 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).
- Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
- Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
- Fold bottom over the breast; fold the sides over then roll up.
- Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
- Place seam-side down on a greased baking sheet.
- Brush tops with melted butter.
- Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.