Ingredients:
1 cup crumbled feta cheese
2 egg yolks
1 clove garlic, minced
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter, melted
lemon wedges
Directions:
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 a 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 a 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 from the short edge; fold long sides over chicken and roll up.
Repeat with remaining chicken.
Place in lightly greased baking dish; brush with remaining butter.
If making ahead, cover and refrigerate for up to 8 hours.
Bake in 350 degree F oven until crisp and golden, about 45 minutes.
Serve with lemon wedges.
Servings: 4
Time preparation: 30 min.
Time total: 75 min.