By The Canadian Living Test Kitchen
44 people added this to their Recipe Box
This recipe makes 4 servings
All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.
Ingredients
2 egg yolks
1 garlic clove , minced
1/2 cup chopped green onions
1/3 cup each chopped fresh parsley
1/3 cup each chopped fresh mint
1/4 tsp pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter , melted [75 g]
Lemon wedges
Preparation 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 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 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 (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges
Additional information : Serve with: boiled greens, such as dandelion, curly endive or spinach, drizzled with olive oil.
Source : Canadian Living Magazine: May 2002
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