Chicken Pillows

By lschull

Ingredients

• 1 1b. boneless skinless chicken breasts (about 4)
• 3 tbsp. lemon juice
• 2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 tsp. leaf oregano
• ½ tsp. salt
• melted butter
• ½ pkg. phyllo pastry leaves

Details

Servings 24

Preparation

Step 1

Cut chicken into 1 inch cubes. Combine lemon juice, oil, garlic, oregano and salt in a small bowl; mix well. Add the chicken pieces and coat with marinade. Cover and refrigerate for several hours.

Melt butter. Unwrap phyllo. Take one pastry leaf and halve it lengthwise with scissors, forming 2 long strips, about 6 inches wide. Fold one strip in half and brush with melted butter. Place 2 pieces of chicken at one short end and roll up in pastry to the mid-point. Fold left and right edges toward the centre over filling and continue rolling, forming a neat package. Brush all over with butter and place seam-side down on a jelly roll pan. Repeat with remaining chicken and phyllo.

Bake in a preheated 400 degree oven for 15 minutes or until golden brown.

To freeze ahead: Place filled and buttered phyllo rolls on a large baking sheet and freeze. When frozen, transfer to large plastic bags and seal. To bake: place rolls in a single layer in 2 pans. Brush with additional melted butter. Bake in a 400 degree oven for 20 minutes or until golden brown.

Note - this makes 24 large pillows. For minis, use double sheets and cut phyllo in 6 crosswise slices.

Note - 1 box phyllo makes 5 doz. - 2 pieces per 6.