Ingredients: |
Ingredients: 2 Whole Chicken Breasts, skinned, boned and halved (about 1 lb.)
3 Tbs. lemon juice
2 Tbs. Olive oil or Vegetable Oil
1 Tsp. Finely chopped Garlic
1 Tsp. leaf oregano, crumbled
1/2 Tsp. Salt
1/2 Cup Butter (1 stick)
1/2 Lb. Phyllo or Strudel Pastry Leaves
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Directions: |
Directions:1. Cut the chicken into 1 inch cubes
2. Combine lemon juice, oil, garlic, oregano & salt in a small bowl. Mix Well. Add the chicken pieces and coat with marinate. Cover and refrigerate overnight.
3. Melt butter over low heat.
4..Unwrap Phyllo and place on a piece of wax paper. Keep Phyllo covered with another piece of wax paper at all times to prevent drying out. Halve pastry lengthwise with scissors, forming 2 long strips about 6 inches wide. Take one strip of Phyllo, fold in half crosswise and brush with butter. Place 2 pieces of chicken at one short end and roll up in pastry to the midpoint. Fold left and right edges toward the center 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.
5. Bake in a hot oven (400 degrees) for 15 min. or until golden brown.
Bake at 400 Degrees for 15 min. |
Personal
Notes: |
Personal
Notes: These Crisp and Garlicky chicken pastries can be put together way ahead of time and frozen, Unbaked. Remove from the freezer just before baking.
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 JELLY ROLLS PANS: BRUSH WITH ADDITIONAL MELTED BUTTER. BAKE IN HOT OVEN (400 DEGREES) FOR 20 MIN. .
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