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1
Set oven to 350u00b0F.
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2
Slice the chicken breasts in half lengthwise almost in half to create a pocket.
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3
Place in a large glass baking dish.
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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.
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5
Cover and refrigerate for about 12-24 hours.
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6
Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
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7
In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
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8
Place each breast on a cutting board or a working surface.
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9
Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
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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).
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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).
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12
Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
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13
Fold bottom over the breast; fold the sides over then roll up.
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14
Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
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15
Place seam-side down on a greased baking sheet.
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16
Brush tops with melted butter.
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17
Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
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18
Delicious!
