Greek Chicken & Feta Phyllo Bundles

25m
Prep Time

45m
Cook Time

1h 10m
Ready In

Recipe: #16355

December 15, 2014

Categories: Chicken, Cheese, Feta, Greek, Mediterranean, Brunch, Christmas, Mothers Day, New Years, Romantic Dinner, Oven Bake, Wine, Boneless Pieces, Chicken Dinner, more

recipe by:
KittenCal

"A KC favorite! Plan ahead the chicken needs to marinate for 12-24 hours."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (236.6 g)
Calories 447.9
Total Fat - 15.3 g
Saturated Fat - 7.2 g
Cholesterol - 147.7 mg
Sodium - 753.5 mg
Total Carbohydrate - 22 g
Dietary Fiber - 1 g
Sugars - 0.4 g
Protein - 51.2 g
Calcium - 446.9 mg
Iron - 3.1 mg
Vitamin C - 2 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Slice the chicken breasts in half lengthwise almost in half to create a pocket.

Step 3

Place in a large glass baking dish.

Step 4

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.

Step 5

Cover and refrigerate for about 12-24 hours (turning the chicken several times during refrigeration time).

Step 6

Remove the chicken from the marinade but reserve about 3 tablespoons marinade.

Step 7

In a bowl, combine crumbled feta cheese, egg, Parmesan cheese, parsley and 3 tablespoons of the reserved marinade.

Step 8

Place each breast on a cutting board or a working surface.

Step 9

Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.

Step 10

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).

Step 11

Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).

Step 12

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.