Greek Chicken and Feta Phyllo Bundles
"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."
photo by Satyne
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
8
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 egg
- 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!
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Reviews
-
I thought this would be tasty. I had my first inkling of HOW tasty when it was finished cooking and smelling wonderful. All ideas were confirmed when I took a bite. Delicious. Very easy to prepare. I only cooked 2 of 4 breasts and have rolled them up prepared and frozen them for another time. Hopefully they'll heat up nicely. Thanks for a great dinner and sorry it's not a better photo. -
This one's a hit with dinner guests. -
WOW! Thanks so much for posting this recipe Kitten it was amazing, the best chicken breast recipe I have made recently - JUST so tasty! I made the full amount and took two on a picnic, they make perfect picnic food! I garnished the tops with fresh oregano and then glazed them for a herbal finish - I also added chunks of feta cheese for the stuffing too.............we ate these with a Greek salad and then the remainder were eaten like hand pies for our picnic! A KEEPER of a recipe for me, merci darlink! :-) -
Wow! I've never worked with phyllo dough before. Boy, that is some delicate stuff! This was really tastey. The chicken was moist and delicious! I had it with orzo and Kittencal's Greek salad that my husband and I just love! Thought we died and went to heaven! -
Kittencal I may be new to this site, but I sure am starting to love you!! This was fantastic. While marinading it overnight I was practically drooling. I cooked a chicken breast alone that had been marinaded (for the kids without the stuffing) and then finished the rest off as described in the recipe. WOW!! I will be using this as my marinade during bbq season as well. Cant wait to share this one with my sister!!
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