Greek Chicken and Feta Phyllo Bundles

READY IN: 1hr 45mins




  • Set oven to 350°F.
  • Slice the chicken breasts in half lengthwise almost in half to create a pocket.
  • Place in a large glass baking dish.
  • 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.
  • Cover and refrigerate for about 12-24 hours.
  • Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
  • In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
  • Place each breast on a cutting board or a working surface.
  • Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
  • 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).
  • Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
  • 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.
  • Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
  • Place seam-side down on a greased baking sheet.
  • Brush tops with melted butter.
  • Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
  • Delicious!