Greek Chicken & Feta Phyllo Bundles

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.

Step 13: Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).

Step 14: Place seam-side down on a greased baking sheet.

Step 15: Brush tops with melted butter.

Step 16: Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside. Delicious!