Greek Phyllo-Wrapped Chicken

1. 1

   In bowl, mash together feta cheese, egg yolks and garlic.

2. 2

   Mix in onions, parsley, mint and pepper.

3. 3

   With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book.

4. 4

   Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.

5. 5

   Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out.

6. 6

   Brush lightly with some of the butter; top with second sheet and brush lightly with butter.

7. 7

   Centre 1 breast on phyllo about 2 inches from the short edge; fold long sides over chicken and roll up.

8. 8

   Repeat with remaining chicken.

9. 9

   Place in lightly greased baking dish; brush with remaining butter.

10. 10

    If making ahead, cover and refrigerate for up to 8 hours.

11. 11

    Bake in 350 degree F oven until crisp and golden, about 45 minutes.

12. 12

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.