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Ingredientes
- 8 x boneless skinless chicken, breasts
- 1/2 c. white wine
- 1/4 c. extra virgin olive oil
- 3 clv garlic, chopped
- 2 x bay leaf
- 2 tsp dry oregano
- 1/2 tsp pepper
- 1/4 tsp salt
- 10 ounce feta cheese, crumbled
- 1 x egg
- 2 Tbsp. freshly grated parmesan cheese
- 2 Tbsp. minced fresh parsley
- 16 sht phyllo pastry
- 3/4 c. butter, melted
Direcciones
- Preheat oven to 350 degrees F (180 degrees C).
- From the side, slice chicken lengthwise almost in half, to create a pocket; place in glass dish.
- Whisk together wine, oil, garlic, bay leaves, oregano, pepper and salt; pour over chicken.
- Cover with plastic wrap and marinate in refrigerator for at least 12 or possibly for up to 24 hrs.
- Drain chicken, reserving 2 Tbsp. (25 mL) of the marinade.
- Stir together feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
- Place each chicken breast on work surface.
- Place a generous 2 Tbsp. (25 mL) of cheese mix in pocket of breast.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
- Brush with butter; top with second sheet.
- Centre stuffed chicken on phyllo about 2 inches (5 cm) from bottom.
- Fold bottom over chicken; fold sides over and roll up.
- Place seam side down on greased rimmed baking sheet. Brush tops with butter.
- Bake in oven for about 45 min for till tops are nicely browned and chicken is no longer pink inside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 388 | |
| Calories from Fat 292 | 75% |
| Total Fat 33.15g | 41% |
| Saturated Fat 17.73g | 71% |
| Trans Fat 0.01g | |
| Cholesterol 128mg | 43% |
| Sodium 649mg | 27% |
| Potassium 188mg | 5% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.66g | 1% |
| Protein 17.26g | 28% |
