Ingredients:
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)
pepper
12 ounces crumbled feta cheese ( can use a little more)
1 large eggs
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
16 sheets phyllo dough
1 cup melted butter ( no subs!)
Directions:
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.
Delicious!
Servings: 8
Time preparation: 60 min.
Time total: 105 min.